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Amor Polenta Florentine Corn Meal Cake

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<p><a href="http://en.wikipedia.org/wiki/Cuisine_of_New_England#mediaviewer/File:Anadama_bread_(1).jpg">http://en.wikipedia.org/wiki/Cuisine_of_New_England#mediaviewer/File:Anadama_bread_(1).jpg</a></p>
Ingredients
  Soft butter 2⁄3 Cup (10.67 tbs)
  Powdered sugar 2⁄3 Cup (10.67 tbs), sifted
  Vanilla 1 Teaspoon
  Whole eggs 2
  Cake flour 1 1⁄4 Cup (20 tbs)
  Yellow corn meal 1⁄3 Cup (5.33 tbs)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Healthy

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