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
Makes 8 servings.
Cake will keep for several days wrappedin aluminum foil.
Recipe courtesy of The Italian Trade Commission.
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