Today I prepared a cake that I’ve never made or even eaten before, which includes 3 different flours: classic 00, cornmeal, and almond flour, the Polenta Love or Varese Cake!
The grainy texture of yellow fioretto cornmeal gives a crunchy consistency to the taste, which I find definitely pleasant.
A long time ago on the blog, I made an apple cake with 3 flours (I’ll leave the link to the recipe in the notes, and I highly recommend it) but you’ll also find savory recipes using this rustic ingredient with an ancient flavor…
°°°°… I have opened a channel of recipes open to everyone and free on WhatsApp without notifications and without sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°… POLENTA LOVE or Varese Cake
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients POLENTA LOVE or Varese Cake Recipe
- 4.4 oz Butter
- 4.4 oz granulated sugar (superfine Eridania)
- 3.5 oz fioretto cornmeal (+ 1 tablespoon for the mold)
- 2.6 oz 00 Flour
- 2.6 oz Almond flour
- 1 packet baking powder
- 2 medium eggs
- 2 yolks (medium eggs)
- 2 tablespoons Strega liqueur
- as needed Powdered sugar (optional)
Tools POLENTA LOVE or Varese Cake Recipe
#ADV
- Mold
- Bowl
- Stand Mixer
- Electric Whisk
- Spatula
Preparation POLENTA LOVE or Varese Cake Recipe
Beat the sugar with the butter left at room temperature, making it soft and almost creamy.
When the mixture is fluffy and foamy add the whole eggs and yolks, being sure to add the second only after the previous one is well incorporated into the mixture.
In a single bowl, mix the 3 different flours: 00, cornmeal, and almond flour.
To the butter, egg, and sugar mixture, add the Strega liqueur, mixing everything well.
Butter the typical grooved mold for the Polenta Love cake and dust it with a tablespoon of cornmeal.
Finally, pour the mixture in, leveling it well with a soft spatula.
Bake this cake with 3 different flours at 356°F for about 40/45 minutes.
As always, check the cooking with a dry, clean wooden skewer that should come out clean from the cake.
Let it cool for a few minutes, then unmold it and serve it at the table with a generous sprinkle of powdered sugar on top! Enjoy your meal now with the Polenta Love cake!
Annalisa
Tips and Notes
This cake is also called Varese Cake and is a typical Lombard dessert said to have been created by the pastry chef Carlo Zamberletti and was much appreciated by the intellectuals of the Varese area and also by the famous soprano Renata Tebaldi (From La cucina italiana).
ALSO SEE APPLE CAKE WITH 3 FLOURS
CORN COOKIES WITH CHOCOLATE AND ENGLISH CREAM
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