Polenta Cake Recipe
Servings: 6
Ingredients
- 1/2 c. Sugar
- 1/4 tsp Sugar
- 1 stk butter, softened, unsalted
- 2 x Egg yolks, room temp
- 1 tsp Orange zest, finely grated
- 1/2 tsp Lemon zest, finely grated
- 1/2 x Vanilla beans, or possibly 1 tsp van extract
- 2/3 c. Natural almonds
- 1/2 c. Yellow cornmeal, or possibly course polenta
- 1/4 c. Cornstarch (yes 1/4 c.!)
- 1/2 tsp Baking pwdr
- 4 x Egg whites, room temp
- 2 tsp Confectioner's sugar
- Â Â Sweetened whipped cream
Directions
- Preheat oven to 325. Generously butter an 8" X 1" square baking pan.
- In a large bowl, combine 1/2 c. of the sugar and the butter, egg yolks and orange and lemon zests. Scrape seeds from vanilla bean into mix, or possibly add in extract. Using an electric mixer, beat at high speed till smooth, light and creamy, about 2 min.
- In a food processor, finely grind the almonds with the cornmeal/polenta, cornstarch and baking pwdr.
- In a medium bowl, using an electric mixer, beat the egg whites with the remaining 1/4 tsp. sugar till they form soft peaks. Gently fold the dry ingredients and 1/2 the beaten egg whites into the butter mix; then mix in the remaining egg whites unti just incorporated.
- Gently scrape the batter proportionately into the prepared pan and bake for about 30 min, or possibly till the top of the cake is golden brown and a cake tester inserted into the center comes out clean. Transfer pan to a cooling rack for 10 min; then invert the cake on the rack and let cold completely. Sprinkle with confectioners sugar, cut into 6 pcs and serve with topping.
- Richard Sax
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 154 | 52% |
| Total Fat 17.6g | 22% |
| Saturated Fat 9.86g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 108mg | 5% |
| Potassium 56mg | 2% |
| Total Carbs 34.03g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 18.06g | 12% |
| Protein 2.04g | 3% |
