Polenta d'amore

15 Slices

Ingredients

Quantity Ingredient
1 cup Soft butter
1½ cup Sugar
1 teaspoon Vanilla
1 teaspoon Almond extract
3 Whole eggs
1 Egg yolk
1¾ cup Cake flour
¾ cup Yellow cornmeal
1 teaspoon Baking powder
Powdered sugar to sprinkle

Directions

Source: St Mary Mead Archives

Preheat oven to 325:F .

In large bowl, beat butter with sugar until creamed. Beat in vanilla and almond extracts; add eggs and yolk, one at a time, beating well after each addition.

Sift and measure flour and mix with cornmeal and baking power. Add flour mixture, a portion at a time to batter, blending well after each addition.

Batter will be quite stiff.

Generously grease and flour dust either a 10" deerback pan, 8-½" x 4-½" loaf pan, or a 3-½ cup tube mold pan. Spoon batter into pan and spread evenly.

Place pan in oven for about 1 hour and 15 minutes, or until knife-tests clean. Cake should spring back lightly back when touched in center.

Cook cake in pan for about 3 minutes; then turn it out onto a wire rack.

Sift powdered sugar over the warm cake. Let cool completely, then slice thinly.

Posted to JEWISH-FOOD digest V97 #013, by Brian Mailman <bmailman@...> on Tue, 14 Jan 1997.

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