Amor Polenta Cake ~ Two Recipes

Amor Polenta Cake 

Polenta cake is an Italian tradition. Here, polenta--or very fine cornmeal, called fioretta--is combined with all-purpose flour and almond flour to lend the loaf cake a very fine crumb and depth of flavor, aided by the almond extract. The loaf is lightened with beaten egg whites that are folded into the batter as well as baking powder, for extra lift. This is the type of cake you can slice and eat for breakfast (preferably toasted and spread with fig jam) or as an afternoon snack. It's also good for a not-too-sweet dessert.

Ingredients

1/4 cup (40 grams) almond flour

1 cup (120 grams) sugar

1 cup (120 grams) softened butter

1/2 cup (80 grams) corn flour (very fine, “fioretto” 

   variety)

1/2 cup (70 grams) all purpose flour

4 eggs (separated)

Pinch salt for the egg whites 

1 teaspoon baking powder

2 tablespoons milk

3 drops bitter almond extract

Directions

Preheat the oven to 350*F or 180C.

Beat the egg whites and a pinch of salt to stiff peaks.

With an electric mixer, beat the egg yolks with the sugar until foamy, add the softened butter and continue

beating.

Sift together the two types of flour and baking powder and add them to the egg yolks with the mixer.

Add the milk and almond extract.

Fold the beaten egg whites into the mixture with a wooden spoon.

Butter and flour a loaf pan, add the batter and bake for approximately 40 minutes.

Cool the polenta cake completely, place it on a cake plate and sprinkle it with powdered sugar.

*****

 Amor polenta is a cake made from polenta cornflour and almonds, invented by pastry chef Carlo Zamberletti to honor his own city of Varese.

Amor polenta – or Dolce di Varese – is a typical cake recipe from the Lombardy region featuring a classic amber color, thanks to the presence of one-part polenta cornflour in the dough. It has been said that the recipe was created by the hands of a historic confectioner from Varese, who wanted to make a cake with typical local flavors. So Zamberletti made this particular dough – with such a simple texture and yet so much genuine flavor. Since then, amor polenta has become the symbolic sweet from Varese. And back in the 1960s, amor polentahad become a favorite sweet of intellectuals and musicians, including the famous soprano Renata Tebaldi.

Always delicious, no matter the hour

A peculiar aspect of amor polenta? Well, it’s a delicate cake (without any added cream) that’s actually ideal for any moment of the day – from breakfast to snack time! With its soft texture, it’s a delightful snack for dipping in tea or milk, but it also tastes excellent on its own. The polenta corn flour, both in the dough and sprinkled on the surface, gives it a very special flavor – as well as a slightly grainy texture.

Almonds in the dough for vitamins, minerals, and protein!

Amor polenta is made with polenta cornflour and toasted almonds – so finely chopped that they become flour. The good news? Almonds feature a variety of vitamins, minerals, and protein. They’re rich in vitamin E and unsaturated acids that protect the body from oxidative processes – as well as magnesium, which promotes a healthy heart and circulatory system.

Our recipe for amor polenta

Ready to make this delicately sweet cake full of love from Varese? Don’t worry, it’s easier than you might think!
Ingredients
125g softened butter
125g superfine caster sugar (or powdered sugar)
A pinch of salt
100g polenta cornflour, plus a little for dusting
75g type “00” flour
75g roasted almonds, peeled
1 sachet of baking powder
2 whole eggs
2 egg yolks
Powdered sugar, to garnish
2 tablespoons of Italian Strega liqueur

Directions:
First, whip the sugar with the softened butter at room temperature using an electric hand mixer. (The butter must be soft so that it can be whipped.) Add a pinch of salt and once the mixture is creamy, add 2 whole eggs and 2 egg yolks one at a time, mixing until combined.
Separately, mince the peeled almonds to make a fine flour. Add it to a bowl with the other flour and the baking powder. Add the flour to the egg, sugar, and butter mixture a little at a time, followed by the liqueur. 

Then butter a semi-cylindrical mold and dust it with polenta corn flour. For this step, you can use a small brush to make sure the cornflour sticks to the entire surface. Once the mold is buttered and floured, add the cake batter, making sure it’s leveled out evenly across the surface. 

Bake at 365°F (185°C) for 40 minutes. (If you’re using a ventilated oven, set the temperature to 320°F or 160°C and bake for 30 minutes.) 

Before removing the cake from the oven, check to make sure the dough is cooked through using a toothpick. Wait until the cake has cooled completely before removing it from the oven. Serve dusted with powdered sugar.