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Crumbly and rustic polenta and almond cake

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
40 minutes
INGREDIENTS PER 10 PEOPLE

Flour, 6 oz
Corn flour,6 oz
Baking powder, 2 tsp
Butter, 6 oz
Almonds, 6 oz
Eggs, 2
Lemon juice and zest, 1
Sugar, 5,6 oz
Salt, a pinch

PROCEDURE

Sift the flour in a bowl, then mix it with the corn flour and the baking powder.
Grind the almonds using a processor, leaving a handful aside for decoration. Then put the flour on your worktop. Make a hole in the middle and add the eggs, the ground almonds, the softened butter, salt, sugar, juice and zest of the lemon.
Incorporate the ingredients and form a ball with your hands.
Line a baking tray with parchment paper (or grease well your baking tray) and put the pastry on it. Then make it even by pressing it with your finger tips. Put the remaining almonds on top.
Cook at 356F for 35 minutes until golden.
Let it cool down before serving.

Thanks to: My Little Italian Kitchen

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