Amor Polenta Florentine Corn Meal Cake
|Soft butter||2⁄3 Cup (10.67 tbs)|
|Powdered sugar||2⁄3 Cup (10.67 tbs), sifted|
|Cake flour||1 1⁄4 Cup (20 tbs)|
|Yellow corn meal||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||2 Tablespoon|
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.