Cornmeal/Polenta Almond Cake

by beksbks 6 Replies latest jw friends

• 

  beksbks

  I found the recipe in an Italian cookbook years ago. I only made it once, but it was amazing. It was not "cakey", almost crispy but moist in the center, very thin, in a spring form pan. I don't believe there was any flour in it, and it had ground almonds.

  Anyone have any ideas where I might find this recipe again?
• 

  llbh

  I have made Orange Polenta cake, it is scrummie. It had almonds in too. I have it a recipe . I tweaked it a bit too, and steeped the oranges in Grand Marnier. Be warned it highly weight threatening!!

  If you would like a copy i will scan mine and pm it to you.

  Pm me if it is what you are looking for

  David
• 

  beksbks

  Was it not very risen? I mean this thing was rather dense. Send it if it's not troublesome David.
• 

  BabaYaga

  There are several if you Google... they sound wonderful!

  here is one from http://www.nibblous.com/recipe/182

  polenta, almond and lemon cake

  

  from the River Café Cookbook
  
  nb: half quantities are perfect for a normal family. This amount made a large cake and a small one cooked in a flat cake tin.

  450g (1lb) unsalted butter, softened
  450g (1lb) caster sugar
  450g ground almonds
  2 teaspoons good vanilla essence
  6 eggs
  zest of 4 lemons
  juice of 1 lemon
  225g (8ozs) polenta
  11/2 teaspoons baking powder
  1/4 teaspoon salt

  ---

  preheat oven to 160°C. Butter and flour a 30cm (12") cake tin.
  
  beat butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon juice and zest, the polenta, baking powder and salt.
  
  spoon into prepared tin and bake in preheated oven for 45-50 mins, then check. If the top is deep brown before cake is set, place a circle of greaseproof paper on top to prevent burning while the body of the cake cooks through.
  
  the cake seems to take about 1h 30m in all.

  ---

  quantities for one ordinary-sized cake:
  
  225g unsalted butter, softened
  225g caster sugar
  225 ground almonds
  1 teaspoon good vanilla essence
  3 eggs
  zest of 2 lemons
  juice of half lemon
  112g polenta
  3/4 teaspoon baking powder
  good pinch of salt

  ~~~

  here is another from http://www.foodandwine.com/recipes/almond-cornmeal-cake

  Almond Cornmeal Cake

  • Recipe by Giada De Laurentiis

  For a slightly moister texture, Giada adds sour cream to this traditionally all-butter cake.

  • SERVINGS: Makes one 8-inch cake

  • Make-Ahead

  Ingredients

  1. 1/2 cup fine yellow cornmeal
  2. 1/2 cup cake flour
  3. 1 teaspoon baking powder
  4. 1 stick (4 ounces) unsalted butter, softened
  5. 1/4 cup almond paste, softened
  6. 1 1/4 cups confectioners' sugar, plus more for dusting
  7. 1/2 teaspoon pure vanilla extract
  8. 4 large egg yolks
  9. 2 large eggs
  10. 1/4 cup sour cream

  Directions

  1. Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk the cornmeal with the cake flour and baking powder.
  2. In a food processor, combine the softened butter and almond paste and process until very smooth. Add the 1 1/4 cups of confectioners' sugar and the vanilla extract, and process until light and fluffy. With the machine on, add the egg yolks and whole eggs, 1 at a time, processing in between additions, until smooth. Add the sour cream and process until fully blended. Scrape the batter into a large bowl and stir in the dry ingredients.
  3. Scrape the batter into the prepared cake pan and smooth the surface. Bake in the lower third of the oven for about 35 minutes, or until the cake is golden, puffy and pulls away from the side of the pan. Transfer the cake to a wire rack and let it cool in the pan for about 10 minutes. Invert the cake onto the rack and let it cool completely. Turn the cake right-side up and sift confectioners' sugar over the top before serving.

  Make Ahead

  The cake can be stored in an airtight container at room temperature for up to 4 days, or refrigerated for up to 1 week.
• 

  beksbks

  Baba, I hug you, but I've seen those, they are not it. This was so very unrisen,.....................if I could only remember the name of the cookbook.
• 

  snowbird

  Is this it?

  http://store.claros.com/page.htm?pg=ALMOND-POLENTA-C

  Sylvia
• 

  BabaYaga

  Hey, Beks... I'm wondering if it was actually more of a marzipan/polenta mix? That would be dense, for sure! Looks like that would be a bit crispy if baked, too.