Torta di Mandorle & Polenta
The almond and polenta cake, created by Carlo Zamberletti, a well-known pastry chef from Varese, made this cake in honor of his city. Precious Italian polenta is carefully blended with fresh ground almond flour and lemons. Perfect for breakfast or a snack this delicate confection pairs perfectly with a cappuccino or afternoon espresso.
Ingredients
For the Cake:
For the Syrup:
Instructions
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Preheat the oven to 350F. Lightly grease and flour a 9-inch round cake pan.
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In a bowl, beat the butter, rind, and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the juice, ground almonds, and polenta.
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Whip the egg whites until soft peaks form. Carefully fold into the batter mixture.
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Spoon the mixture into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
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To make the syrup, boil the lemon juice and sugar in a small saucepan, stirring until the sugar is dissolved. Spoon the syrup over the hot cake wedges.