Instructions: Preheat oven to 350 degrees. Butter a 9 inch spring-form cake pan, line base with a round of parchment paper and brush again with butter. Sprinkle pan with flour, discarding excess.

Sift flour with baking powder and salt into a food processor. Add cornmeal, almonds, butter and sugar. Work mixture, using pulse button, about 30 seconds, until it forms crumbs that start to clump together.

Add eggs and wine and pulse just until smooth. Pour batter into pan, and bake until cake starts to shrink from sides of pan and springs back when lightly pressed with a fingertip, 45 to 55 minutes. Let cake cool in pan about 10 minutes, then turn it onto a wire rack to cool completely.

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