Amor Polenta Florentine Corn Meal Cake Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Soft butter | 2/3 Cup (16 tbs) | |
| Powdered sugar | 2/3 Cup (16 tbs), sifted | |
| Vanilla | 1 Teaspoon | |
| 2 Whole Eggs + 1 Egg Yolk | ||
| Cake flour | 1 1/4 Cup (16 tbs) | |
| 1/3 Cup Yellow Corn Meal | ||
| Powdered sugar | 2 Tablespoon | |
Directions
In a large bowl of electric mixer, beat butter until creamy.
Gradually add the powdered sugar, beating until fluffy.
Beat in vanilla.
Add eggs and egg yolk, one at a time, beating well after each addition.
Add flour and corn meal, beat until well mixed.
Generously grease and lightly flour either a 10 inch deerback loaf pan, an 8 1/2 x 4 1/2 inch loaf pan or a 2 1/2 to 4 cup mold or tube pan.
Bake in a 325 degree oven for about 1 hour and 15 minutes or until a wooded pick stuck in the center comes out clean, and when the center of the cake springs back when lightly touched.
Cool cake in pan for 3 minutes and then turn it out on a rack.
Sift the 2 tbs powdered sugar over the warm cake.
Cool for serving.
Gradually add the powdered sugar, beating until fluffy.
Beat in vanilla.
Add eggs and egg yolk, one at a time, beating well after each addition.
Add flour and corn meal, beat until well mixed.
Generously grease and lightly flour either a 10 inch deerback loaf pan, an 8 1/2 x 4 1/2 inch loaf pan or a 2 1/2 to 4 cup mold or tube pan.
Bake in a 325 degree oven for about 1 hour and 15 minutes or until a wooded pick stuck in the center comes out clean, and when the center of the cake springs back when lightly touched.
Cool cake in pan for 3 minutes and then turn it out on a rack.
Sift the 2 tbs powdered sugar over the warm cake.
Cool for serving.
Chef
