A traditional polenta cake made in a special ridged tin to form its special shape. The “Polenta Love” hails from Northern Italy.
Amor polenta (“Polenta love”) is the name of a sweet from the traditional Italian Cucina Povera, born in the city of Varese (northern Italy). Made with corn flour (corn meal), used for the preparation of polenta (so it also gluten free), the peculiarity of polenta cake is to use the classic ridged cake tin, specially created for the preparation of this sweet.
The texture and flavor are unique and derived from perfect cooking conditions.
The Amor Polenta CakeVeronica Lavenia
- 100 g 3½ oz white rice flour
- 75 g 3 oz corn starch (corn flour)
- 1 tsp organic baking powder
- 2 tsp organic "Bourbon" vanilla powder
- 75 3 oz almond flour
- 125 g 4½ high quality butter softened
- 125 g 4½ light Muscovado sugar
- 2 large organic free range egg at room temperature
- 2 eggs yolks
- Preheat the oven to 180° C (350° F / Gas 4).
- Sift the flours and baking powder. Add the vanilla and almond flour.?In a small saucepan, melt the butter over low heat. Add the sugar and fitted with an electric mixer until mixture is puffy and soft. Add the eggs (and the yolks) and continue beating. Add flour never stop beating. Grease and flour the mold (you can also use the traditional loaf tin). Pour the mixture and bake for 50 minutes.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.