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
1 teasp cinnamon
freshly grated nutmeg
Rub together flour, polenta, butter & baking powder
Add nuts/almond meal
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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- La Casa Umbra
Living in Italy