Polenta Cake
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 19 ingredients
- 1/2 ts Lemon zest -- finely grated
- 2 ts Confectioner's sugar
- Polenta
- 2 Egg yolks -- room temp
- Extract
- 1/4 c Cornstarch (yes 1/4 cup!)
- Cut
- 1/2 c Yellow cornmeal, or course
- 1 ts Orange zest -- finely
- Unsalted
- 4 Egg whites -- room temp
- 1/2 ts Baking powder
- 2/3 c Natural almonds
- Sweetened whipped cream
- 1/2 Vanilla beans, or 1 tsp van
- 1/4 ts Sugar
- 1/2 c Sugar
- 1 Stick butter -- softened,
- Grated
Contains
EggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Preheat oven to 325. Generously butter an 8" X 1" square baking pan.
- In a large bowl, combine 1/2 cup of the sugar and the butter, egg yolks and orange and lemon zests. Scrape seeds from vanilla bean into mixture, or add extract. Using an electric mixer, beat at high speed until smooth, light and creamy, about 2 minutes.
- In a food processor, finely grind the almonds with the cornmeal/polenta, cornstarch and baking powder.
- In a medium bowl, using an electric mixer, beat the egg whites with the remaining 1/4 teaspoon sugar until they form soft peaks. Gently fold the dry ingredients and 1/2 the beaten egg whites into the butter mixture; then fold in the remaining egg whites unti just incorporated.
- Gently scrape the batter evenly into the prepared pan and bake for about 30 minutes, or until the top of the cake is golden and a cake tester inserted into the center comes out clean. Transfer pan to a cooling rack for 10 minutes; then invert the cake on the rack and let cool completely. Sprinkle with confectioners sugar, cut into 6 pieces and serve with topping. -Richard Sax
Plating
Cookware for this recipe
-
Mixing bowl
-
Whisk
-
Electric mixer
-
Food processor
-
Chef's knife
-
Grater
-
Spatula