Sweet Polenta Cake
"AMOR DI POLENTA"
1 1/2 cups butter , 1/2 cup granulated sugar , for dusting , 2 egg yolks , 1 oz. Galliano.
liqueur , 6 oz. around almonds , 4 Tbs. white flour , 1/2 envelope baker's yeast , 1 cup finely ground
cornmeal , 1 envelope vanilla , 6 whole eggs
Preparation:
Butter and dust with granulated sugar a fluted or rectangular deep mold. Beat sugar and remaining butter to a creamy consistency.
Add two egg yolks, liqueur and almonds.
Mix the white flour with yeast, cornmeal and vanilla, then sift into a mixing bowl. Combine the sifted ingredients with the prepared
mixture, add the whole eggs and knead till you achieve a smooth dough.
Cooking:
Pour the whole into the prepared mold and bake at about 350 F. for 50 minutes. Let cool, remove from mold and sprinkle with sugar before
And after serving.
NOTE: If wrapped in aluminum foil it will keep for several days
Written by Simona de Pasquale and Alberto Capra
