L’amor di Polenta – Almond Cornmeal Cake – 杏仁玉米蛋糕
L’amor di Polenta – Almond Cornmeal Cake – 杏仁玉米蛋糕
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Cook time
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A cornmeal cake from Northern Italy. It is served in the best cafes in Milan. It’s light and delicate and pairs well with coffee for breakfast. This is a robust coffee cake. It is simple to make and hold well. I have used this base ingredients to make a three layer birthday cake. You can also use shredded carrots/raisin, zuchinni/walnut and other combination of ingredients. In this recipe I dusted it with icing sugar, but you can be more creative if you like.
Author: Keev Mah
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
- ½ cup peeled almonds
- 1 tbsp superfine sugar
- ½ cup butter, softened
- 1 ¼ confectioner’s sugar
- 2 whole eggs plus 2 yolks
- ½ cup fine cornmeal
- ½ cup all purpose flour
- 1 ½ tsp baking powder
- 1 tsp maraschino liqueur* or galliano liqueur or grand marnier
Instructions
- Preheat oven to 350F and grease your loaf pan.
- In a food processor, combine the almonds with superfine sugar and process to a fine powder.
- In a mixer, beat the butter with 1 cup of the confectioner’s sugar. Continue beating as you slowly one at a time, add the whole eggs, then the 2 egg yolks.
- Sift the cornmeal, flour and baking powder into a bowl, then add this flour mixture to the mixer with egg and butter. Add the almond/sugar and the liqueur.
- Turn the mixture into a greased pan and bake for 30 minutes, or until a skewer inserted gently into the center of the cake comes out clean.
- Remove the cake from the oven and turn it upside down on a wire rack, leaving it to cool in the pan.
- Remove the cake from the pan and sprinkle with remaining ¼ cup of confectioner’s sugar.
- *Maraschino liqueur has been produced since the 16th century from the fruit, leaves and the pits of marasca cherries, grown in northeast Italy and Croatia.
Notes
*Maraschino liqueur has been produced since the 16th century from the fruit, leaves and the pits of marasca cherries, grown in northeast Italy and Croatia.
Gallery
L’amor di Polenta (杏仁玉米蛋糕)
L’amor di Polenta – Almond Cornmeal Cake – 杏仁玉米蛋糕
Prep time
Cook time
Total time
Author: Keev Mah
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
- 去皮杏仁 ½ 杯
- 精糖 1茶匙
- 牛油 ½ 杯
- 糖粉 1 ¼ 杯
- 雞蛋 2個
- 蛋黃 2個
- 麵粉 ½ 杯
- 發酵粉 1 ½ 茶匙
- 黑櫻桃甜酒 1 茶匙
Instructions
- 烤箱預熱至350F，模具塗油。
- 將杏仁與精糖混合，再加入麵粉中拌勻。
- 將1杯糖粉與牛油混合攪拌，期間加入一隻雞蛋與兩個蛋黃。
- 將玉米粉、麵粉、及發酵粉篩入碗中，隨後將其導入雞蛋牛油中，加入杏仁精糖和甜酒。
- 將混合好的漿倒入模具，放入烤箱烘烤30分鐘。
- 將蛋糕拿出，倒置在網架上，使其冷卻。
- 將蛋糕從模具中取出，均勻撒上剩餘的¼ 杯糖粉。
Notes
*黑櫻桃甜酒自從16世紀起生長於意大利東北部及克羅地亞，是從marasca櫻桃的果實及葉子中提取的。
2 Comments
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Goagirl - September 18, 2012, 4:48 pm
Just looking at the ingredient list……I think maybe you forgot to list and give the proportion for the polenta(cornmeal)….at least in the English version?
Keev - September 18, 2012, 9:50 pm
goagirl,
oops! thanks for noticing the error.
i’ve updated the 1/2 cup cornmeal. i stated fine cornmeal, instant cornmeal works fine. depending on the desired texture you seek.
I use this base and add zucchini/walnuts, carrot/banana or whatever works.
I’ve also made a three tier cake with this base with macerated cherries/buffalo butter cream.
It also makes a great cupcake
It is flexible and robust.
I’ll try to add the pics on here soon.