Polenta cake is an Italian tradition. Here, polenta--or very fine cornmeal, called fioretta--is combined with all-purpose flour and almond flour to lend the loaf cake a very fine crumb and depth of flavor, aided by the almond extract. The loaf is lightened with beaten egg whites that are folded into the batter as well as baking powder, for extra lift. This is the type of cake you can slice and eat for breakfast (preferably toasted and spread with fig jam) or as an afternoon snack. It's also good for a not-too-sweet dessert.
- 40 grams almond flour
- 120 grams sugar
- 120 grams softened butter
- 80 grams corn flour (very fine, “fioretto” variety)
- 70 grams all-purpose flour
- 4 eggs (separated)
- 1 packet baking powder
- 2 tablespoons milk
- 3 drops bitter almond extract
- salt (for the egg whites)
- Preheat the oven to 180C.
- Beat the egg whites and a pinch of salt to stiff peaks.
- With an electric mixer, beat the egg yolks with the sugar until foamy, add the softened butter and continue beating.
- Sift together the two types of flour and baking powder and add them to the egg yolks with the mixer.
- Add the milk and almond extract.
- Fold the beaten egg whites into the mixture with a wooden spoon.
- Butter and flour a loaf pan, add the batter and bake for approximately 40 minutes.
- Cool the polenta cake completely, place it on a cake plate and sprinkle it with powdered sugar.
PER SERVING *
|Calories600Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.