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  1. Exported from MasterCook

  2. POLENTA CAKE

  3. 6 Preparation Time :

  4. Categories : Italian

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1/2 c Sugar

  7. 1/4 ts Sugar

  8. 1 Stick butter -- softened,

  9. Unsalted 2 Egg yolks -- room temp

  10. 1 t Orange zest -- finely

  11. Grated 1/2 ts Lemon zest -- finely grated

  12. 1/2 Vanilla beans, or 1 tsp van

  13. Extract

  14. 2/3 c Natural almonds

  15. 1/2 c Yellow cornmeal, or course

  16. Polenta

  17. 1/4 c Cornstarch (yes 1/4 cup!)

  18. 1/2 ts Baking powder

  19. 4 Egg whites -- room temp

  20. 2 ts Confectioner's sugar

  21. Sweetened whipped cream

  22. 325. Generously butter an

  23. 8 X 1 square baking pan.

  24. In a large bowl, combine 1/2 cup of the sugar and the

  25. butter, egg yolks and orange and lemon zests. Scrape

  26. seeds from vanilla bean into mixture, or add extract.

  27. Using an electric mixer, beat at high speed until

  28. smooth, light and creamy, about 2 minutes.

  29. In a food processor, finely grind the almonds with the

  30. cornmeal/polenta, cornstarch and baking powder.

  31. In a medium bowl, using an electric mixer, beat the

  32. egg whites with the remaining 1/4 teaspoon sugar until

  33. they form soft peaks. Gently fold the dry ingredients

  34. and 1/2 the beaten egg whites into the butter mixture;

  35. then fold in the remaining egg whites unti just

  36. incorporated.

  37. Gently scrape the batter evenly into the prepared pan

  38. and bake for about 30 minutes, or until the top of the

  39. cake is golden and a cake tester inserted into the

  40. center comes out clean. Transfer pan to a cooling rack

  41. for 10 minutes; then invert the cake on the rack and let cool completely. Sprinkle with confectioners

  42. sugar, cut into 6 pieces and serve with topping.

  43. -Richard Sax

  44. Recipe By : From Food & Wine 1994 - - - - - - - - - - - - - - - - - -

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