
-
125 g butter
-
135 g icing sugar
-
75 g flour
-
100 g fine ground corn flour
-
75 g peeled almonds
-
2 eggs
-
3 yolks
-
1 teaspoon of baking powder
-
1 small glass of Strega liqueur
-
1 sachet of vanillin
-
20 g butter
-
20 g flour
-
In a saucepan, melt the butter and let it cool. Peel the almonds and finely chop them.
-
Sift the two flours together, the yeast and vanillin.
-
Pour butter and icing sugar into a bowl (keeping aside about 10 g), and mix gently until the mixture is swollen and homogeneous.
-
Add the eggs and yolks, one at a time, incorporating them perfectly. Pour the liqueur, the flour mixture and the chopped almonds, then mix carefully.
-
Grease and flour a box mold and pour the mixture, leveling the surface well. Bake the cake at 170°C and cook for about 50 minutes.
-
Once cooked, let it cool, turn out and sprinkle the Amor Polenta with the remaining icing sugar.