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Sweet Polenta Cake recipe

An Italian sweet polenta cake, amor dipolenta.

Recipe: Sweet Polenta Cake

1 1/2 cups butter
1/2 cup granulated sugar for dusting
2 large egg yolks
1 ounce Galliano liqueur
6 ounces ground almonds
4 tablespoons all-purpose flour
1 (1/4-ounce) packet active baker’s yeast
1 cup cornmeal, finely ground
1 teaspoon vanilla extract
6 large whole eggs

  • Butter a fluted or rectangular deep moldand dust with granulated sugar.
  • Beat the sugar and the remaining butterto a creamy consistency. Add the egg yolks, liqueur and almonds.
  • Mix the flour with yeast, cornmeal andvanilla, then sift into a mixing bowl.
  • Combine the sifted ingredients with thebutter mixture. Add the whole eggs and knead into a smooth dough.
  • Pour into the mold and bake at about 350°F(175°C) for 50 minutes.
  • Let cool, remove from mold and sprinklewith sugar before serving.

    Makes 8 servings.

    Cake will keep for several days wrappedin aluminum foil.

    Recipe courtesy of The Italian Trade Commission.

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  • Comments

    1 Comment


    Add the eggs one at a time, scraping down the sides if need be. Add the buttermilk or applesauce, and both zest and mix until combined. But this cake?

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