Cornmeal cake (Amor polenta) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 30, 2019

    This is basically a cornmeal sponge cake. Like many sponge cakes, I find it to be kind of plain on its own but it does well in the company of sauces, whipped cream, and/or fruit. I used a very finely ground whole grain cornmeal so there was little grittiness in the cake. I didn't have maraschino liqueur on hand and substituted 1 tsp almond extract. The almond extract's flavor was good, but next time I'll use Amaretto since going from 2-4 tbsp liqueur to 1 tsp extract probably made for a drier cake (and it'd be nice if the cake was moister). The recipe calls for baking the cake in two rehrucken pans. I used two 9x5-inch loaf pans instead - not as pretty, but they worked fine.

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