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Traditional Amor Polenta Cake Recipe
Amor Polenta Cake is a traditional Italian dessert, also known as Dolce Varese. This sweet treat comes from Varese, a city in Lombardy, Italy, where it has been enjoyed for many generations.The cake has a lovely golden-yellow color, thanks to the use of polenta flour, which is finely ground cornmeal. This is what gives the cake its unique texture and flavor. In Italy, the finer polenta used for this cake is called Fioretto, which blends perfectly with the other ingredients to create a soft, delicate dessert.
Ingredients
- 100 g flour - ⅔ cup
- 120 g granulated sugar - ½ cup + 1 tablespoon
- 80 g polenta flour - ½ cup or yellow cornmeal
- 100 g unsalted butter - ~1 stick, softened at room temperature
- 2 eggs - medium size
- 70 g almonds - ~3 oz, whole and blanched
- 1 vanilla bean - for the seeds
- 8 g baking powder - 2 teaspoons
- salt - a pinch
- powdered sugar - for decoration
Instructions
- In a large mixing bowl, beat the softened butter, eggs, and sugar together for about 5 minutes. The mixture should become pale and creamy. You can do this by hand with a whisk, but if you have a stand mixer, use it at medium speed for a quicker and smoother result. Once the mixture is creamy, add the seeds from the vanilla bean and mix everything together until combined.
- In a separate bowl, mix the baking powder and a pinch of fine salt with the flour. Use a flour sieve to sift these dry ingredients, which helps make the cake light and airy. Slowly add the sifted dry ingredients to the butter, eggs, and sugar mixture. Beat everything together until well combined, making sure there are no lumps.
- Now, it's time to prepare the almonds. If you're using whole almonds, place them in a food processor and chop them finely until they become like flour. Be careful not to over-process, as this can cause the almonds to release their oils and turn into a paste. If you find it easier, you can use pre-made almond flour instead. Just keep in mind that almond flour will have a finer texture, while chopped almonds give the cake a more rustic, coarse texture.
- Next, add the finely chopped almonds (or almond flour) and the polenta flour into the bowl with the other ingredients. Stir or beat everything together until all the ingredients are fully mixed, and you have a smooth batter.
- Prepare your cake loaf pan by greasing it with butter and dusting it with flour to prevent the cake from sticking. Once ready, pour the batter into the pan, using a spatula to level the top so it bakes evenly.
- Place the pan in the center of the oven on the middle rack. Bake in a preheated static oven at 170°C (340°F) for about 40 minutes. You’ll know the cake is done when it’s golden on top and a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes, then gently flip it onto a plate to cool completely.
- Before serving, sprinkle the cake with powdered sugar. Cut it into slices and enjoy it with a warm cup of tea or coffee.
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 68mgSodium: 123mgPotassium: 96mgFiber: 1gSugar: 15gVitamin A: 372IUCalcium: 93mgIron: 1mg
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