Amorpolenta Cake

Servings: 6/8
Prep time: 20
Cooking time: 50
Seasonality: February
Type of recipe: cakes and dessertss, desserts
Difficulty: easy
  • 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

  1. In a saucepan, melt the butter and let it cool. Peel the almonds and finely chop them.

  2. Sift the two flours together, the yeast and vanillin.

  3. Pour butter and icing sugar into a bowl (keeping aside about 10 g), and mix gently until the mixture is swollen and homogeneous.

  4. 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.

  5. 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.

  6. Once cooked, let it cool, turn out and sprinkle the Amor Polenta with the remaining icing sugar.