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

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

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

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -

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