Description
A traditional polenta cake made in a special ridged tin to form its special shape. The “Polenta Love” hails from Northern Italy.
Ingredients
Scale
- 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
Instructions
- 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.
- Category: Baking, Dessert
- Cuisine: Italian