Amore di polenta

Amore di polenta

Polenta cake

By
From
Modern Italian Food
Makes
1
Photographer
Earl Carter

Loretta Sartori, who contributed the dessert recipes to my previous book, loves polenta because her parents, like me, are from the Veneto. She says that this cake will surprise not only with the resulting colour, but with its flavour and texture.

Ingredients

Quantity Ingredient
75g plain flour
35g polenta
50g fine yellow semolina flour, plus 50 g extra
1 teaspoon baking powder
60g almond meal
125g unsalted butter
140g caster sugar
4 egg yolks
2 eggs
60g sultanas
caster sugar, extra

Method

  1. Preheat the oven to 170°C. Butter and flour a 20 cm round cake tin.
  2. Sift the flour, polenta, semolina flour, baking powder and almond meal together. Cream the butter and sugar until light and fluffy. Gradually add the egg yolks and beat until incorporated. Add the whole eggs, one at the time, and continue beating until the mixture is a pale yellow.
  3. Fold the sifted ingredients into the batter until just combined. Add the sultanas. Pour into the prepared tin and smooth the surface. Sprinkle over the extra semolina and caster sugar.
  4. Bake for 40 minutes until the surface is golden and a skewer inserted into the centre comes out clean.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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