The AMOR POLENTA cake is one of the traditional desserts of Lombardy, specifically from the city of Varese.
Ideal for breakfast or as a snack for both adults and children.
Also known as sweet polenta or Varese cake, it is appreciated for its delicacy and simplicity.
The cornmeal gives the cake a unique, delicate, and slightly grainy flavor.
A rustic dessert, but very soft, moist, and melt-in-your-mouth. Very simple to prepare!
It was created by Carlo Zamberletti, a historic pastry chef from Varese who wanted to give the city a typical dessert made with local ingredients. And so this cake became the symbol of the city of Varese, achieving great public success throughout Italy.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 456.22 (Kcal)
- Carbohydrates 46.39 (g) of which sugars 29.20 (g)
- Proteins 7.21 (g)
- Fat 26.60 (g) of which saturated 15.25 (g)of which unsaturated 10.16 (g)
- Fibers 0.84 (g)
- Sodium 38.76 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
AMOR POLENTA INGREDIENTS
- 1 cup cups butter
- 1 1/4 cups cups powdered sugar
- 2 tsp tsp honey
- 8 pieces egg yolks
- 1/3 cup cups eggs
- 1/2 cup cups egg whites
- 2/3 cup cups granulated sugar
- 1 cup cups all-purpose flour
- 1 cup cups cornmeal
- 3/4 cup cups potato starch
- 1/3 cup cups almond flour
- 1 tsp tsp baking powder
- 3 tbsps tbsps rum
Tools
- Electric Mixers
AMOR POLENTA INGREDIENTS PREPARATION
Mix in a bowl the flour, potato starch, almond flour, baking powder, and cornmeal all sifted.
In another bowl, mix the egg yolks with the eggs.
With the electric whisk, beat the egg whites and granulated sugar until a light and compact mass is obtained.
Separately, beat the butter with powdered sugar and honey.Continue beating the eggs.
Alternately add the flours and egg whites a little at a time.Finally, add the rum.
Pour the mixture into a 20 cm semi-spherical mold (or a loaf pan) greased and floured.Bake at 340°F for 55-60 minutes.
Remove from oven, let cool, unmold, and decorate with plenty of powdered sugar.
