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Amor Polenta Florentine Corn Meal Cake

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  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

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: 
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2598 Calories from Fat 1217

% Daily Value*

Total Fat 138 g212%

Saturated Fat 81.1 g405.5%

Trans Fat 0 g

Cholesterol 748.4 mg249.5%

Sodium 175.8 mg7.3%

Total Carbohydrates 304 g101.4%

Dietary Fiber 23.2 g93%

Sugars 111.4 g

Protein 44 g88%

Vitamin A 85.4% Vitamin C

Calcium 22.2% Iron 20.6%

*Based on a 2000 Calorie diet

Amor Polenta Florentine Corn Meal Cake Recipe