How to make a delicious Polenta Crumbly Cake

La Torta di Polenta....Crumbly Polenta Cake


This is a very simple recipe & a delicious cake (not too sweet) served with a late afternoon caffe. it keeps well too, providing it is 'nt entirely comsumed in one sitting!


2 cups of flour (tipo oo)

1 cup of polenta

125g unsalted butter

1 cup walnuts/almond meal (I use both)

1/2 cup veg oil/juice (any will do)

vanilla essence 1/2 tsp

2 tabsp baking powder

2 eggs

1 teasp cinnamon

freshly grated nutmeg


Rub together flour, polenta, butter & baking powder

Add nuts/almond meal

Add oil/juice/nectar

Add lightly beaten eggs & vanilla....fold in gently

Bake in a round tin (or loaf tin) for 35-45 mins at 180 degrees Celsius in a fan-forced oven

This cake will rise depending on how much baking powder you use. Sometimes I make it high, other times I make an almost flat cake (particularly if I am serving it with fruit).

Dust with icing sugar when cool or drizzle with a runny icing if you prefer (lemon or orange) but keep it simple.

It is lovely served with beaten marscapone & fresh raspberries when in season.

The true Italian version is much drier. I have added more liquid to make it more moist as I prefer it.


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