Post by Aussie on Dec 12, 2004 6:16:55 GMT -5
This is a recipe that is useful to use up a lot of egg yolks that you may have accumulated after making pavlova, meringues or almond bread. It is a simple, but yummy cake with a rich, yellow colour and makes a great dessert cake - going well with either coffee or a sweet wine such as a moscato.
Torta Armor di Polenta
Ingredients
5 egg yolks
2 large eggs
1 cup (2.5dl) sugar
1/2 tsp salt
1 tsp vanilla
Greated rind of 1/2 lemon
90g toasted hazelnuts
45g blanched almonds
90g plain flour
75g fine polenta
250g unsalted butter, melted then cooled
2tbsp pine nuts
icing sugar, to serve
thick cream or creme fraiche, to serve
Method
Preheat the oven to 170C and grease and line the base of a 24cm springform cake tin.
Beat the egg yolks, eggs and sugar with an electric mixer until pale, then beat in the salt, vanilla and lemon rind.
Process the nuts until finely ground (I haven't got a food processor, so I put them in plastic bags and crush them with a rolling pin). In a bowl, combine the crushed nuts with the flour and polenta, then add the egg mixture, stirring with a metal spoon. Add the melted butter and combine well.
In the prepared cake tin, stick the pine nuts along the sides. Transfer the mixture to the cake tin and bake for an hour or until a skewer inserted in the centre comes out clean.
Cool the cake in the tin for a few minutes, before turning it out onto a wire rack to cool completely.
Serve dusted with icing sugar and with a dollop of thick cream or creme fraiche.
Torta Armor di Polenta
Ingredients
5 egg yolks
2 large eggs
1 cup (2.5dl) sugar
1/2 tsp salt
1 tsp vanilla
Greated rind of 1/2 lemon
90g toasted hazelnuts
45g blanched almonds
90g plain flour
75g fine polenta
250g unsalted butter, melted then cooled
2tbsp pine nuts
icing sugar, to serve
thick cream or creme fraiche, to serve
Method
Preheat the oven to 170C and grease and line the base of a 24cm springform cake tin.
Beat the egg yolks, eggs and sugar with an electric mixer until pale, then beat in the salt, vanilla and lemon rind.
Process the nuts until finely ground (I haven't got a food processor, so I put them in plastic bags and crush them with a rolling pin). In a bowl, combine the crushed nuts with the flour and polenta, then add the egg mixture, stirring with a metal spoon. Add the melted butter and combine well.
In the prepared cake tin, stick the pine nuts along the sides. Transfer the mixture to the cake tin and bake for an hour or until a skewer inserted in the centre comes out clean.
Cool the cake in the tin for a few minutes, before turning it out onto a wire rack to cool completely.
Serve dusted with icing sugar and with a dollop of thick cream or creme fraiche.