Scarlett WTorta Di Polenta E Limone (Polenta and Lemon Cake)
June 25th 2008 15:57
Torta Di Polenta E Limone (Polenta and Lemon Cake)
About Polenta
Polenta is a dish made from boiled cornmeal. Although the word is borrowed into English from Italian, the dish is popular in Italian, Savoyard, Swiss, Austrian, Croatian, Hungarian, Slovenian, Serbian, Romanian, Bulgarian, Georgian, Corsican, Argentine, Uruguayan, Brazilian, Peruvian, Venezuelan, and Mexican cuisines, and it is a traditional staple food throughout much of northern Italy.
About Limoncello
Limoncello is a lemon liqueur produced in Southern Italy, mainly in the region around the Gulf of Naples and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France and the Maltese island of Gozo. It is made from lemon rinds, alcohol, water, and sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.
About Cornmeal
Cornmeal is flour ground from dried corn, and is a common staple food in many regions of the world.
Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool dry place.
Stone ground cornmeal retains some of the hull and germ, lending a little more flavour and nutrition to recipes. It is more perishable, but will stor longer if refrigerated.
White cornmeal is more traitional in Africa. It is also popular in the Southern United States for making cornbread. Blue cornmeal is made from the rarer blue corn or by adding blue food colouring.
INGREDIENTS
Serves 6 - 8
1 cup butter
2½ cups confectioners’ sugar
3 eggs
6 egg yolks
2 tablespoons Limoncello (lemon liqueur)
1 cup finely ground almonds
1¾ cups finely ground yellow cornmeal
1 cup all-purpose flour
1 lemon, grated zest
1 teaspoon baking powder
¼ teaspoon vanilla extract
For the cake pan
butter, as needed
flour, as needed
1. Preheat the oven to 375ºF.
2. Melt the butter over very low heat and set aside to cool.
3. Beat the butter and sugar until pale and creamy.
4. Beat in the eggs and yolks one by one.
5. Stir in the lemon liqueur, almonds, cornmeal, flour, and lemon zest.
6. Beat well, then add the baking powder and vanilla.
7. Butter and flour a 9½ X 3¼-inch fluted tubed and pour the mixture into it.
8. Bake for 40 minutes.
9. Slice when cool to serve.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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