Amore di polenta (polenta cake)


  • Serves 8 people

  • 75 gm (½ cup) plain flour
  • 60 gm (½ cup) almond meal
  • 50 gm fine polenta, plus 1 tsp extra for dusting
  • 35 gm coarse polenta
  • 1 tsp baking powder
  • 140 gm caster sugar, plus 1 tsp extra for dusting
  • 125 gm softened butter
  • 4 egg yolks
  • 2 eggs
  • To serve: whipped cream
  • To serve: roasted pears (optional)
01   Preheat oven to 170C. Sieve flour, almond meal, polentas and baking powder together in a bowl. Beat sugar and butter in the bowl of an electric mixer until pale and fluffy (2-3 minutes). Add yolks one at a time, beating well after each addition, then add eggs one at a time, beating well after each addition. Fold in flour mixture to just combine, then spoon into a buttered and floured 20cm-diameter cake tin. Smooth top, scatter over remaining sugar and polenta and bake until cake is golden and a skewer inserted withdraws clean (25-30 minutes). Cool cake slightly in tin (10 minutes), then turn out and cool to room temperature on a wire rack.
02   Serve cake with whipped cream and roasted pears. Cake is best served on day of making.
Note To roast pears, halve and core 3 pears, place in baking dish, drizzle with a little dessert wine, scatter with butter and caster sugar and roast, turning occasionally, in oven at 180C until tender (25-35 minutes).

This recipe is from the May 2011 issue of Australian Gourmet Traveller.
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