"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Florentine Corn Meal Cake (also known as amor polenta) Recipe

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This recipe for Florentine Corn Meal Cake (also known as amor polenta), by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup soft butter
2 2/3 cup powdered sugar, sifted
1 tsp vanilla
2 whole eggs
1 egg, yolk
1 1/4 cups cake flour
1/3 cup yellow corn meal
extra powdered sugar for topping

Directions:
Directions:
1. In a large bowl of electric mixer, beat butter, add sugar a small amount at a time until all is incorporated and product is light and creamy.
2. Beat in vanilla; then add eggs and yolk, one at a time, beating well after each addition.
3. Sift and measure flour, then mix with corn meal. Add flour mixture a portion at a time to batter, blending well after each addition.
4. Generously grease and flour dust a 10 in. deerback pan. (If any of your dears need a pan, I have some in my hope chest for you.) Spoon batter into pan and spread evenly.
5. Bake in a 325 oven for about 1 hour and 15 minutes or until a wooden pick, inserted in middle comes out clean and cake springs back when lightly touched in the center.
6. Cool cake in pan for 3 minutes (this is important), then turn out onto a wire rack. Sift 2 tbsp powdered sugar over the warm cake. Let cool completely.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Think of me when enjoying.

 

 

 

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