Polenta cake
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Polenta cake
  Polenta    Dessert    Italian    Cakes  
Last updated 6/12/2012 1:18:25 AM. Recipe ID 49269. Report a problem with this recipe.
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      Title: Polenta cake
 Categories: Cake, Dessert, Italian
      Yield: 6 Servings
 
    1/2 c  Sugar
    1/4 ts Sugar
      1    Stick butter -- softened,
           Unsalted
      2    Egg yolks -- room temp
      1 ts Orange zest -- finely
           Grated
    1/2 ts Lemon zest -- finely grated
    1/2    Vanilla beans, or 1 tsp van
           Extract
    2/3 c  Natural almonds
    1/2 c  Yellow cornmeal, or course
           Polenta
    1/4 c  Cornstarch  (yes 1/4 cup!)
    1/2 ts Baking powder
      4    Egg whites -- room temp
      2 ts Confectioner's sugar
           Sweetened whipped cream
 
  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
  
  




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Recipe ID 49269 (Apr 03, 2005)

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