Today I prepared a cake that I’ve never made or eaten before, which includes 3 different flours: the classic 00, corn, and almond flour, the Amor di polenta or Varese cake!
The grainy texture of fioretto yellow corn flour gives a delightful crunch when tasted, which I find very pleasing.
On the blog, a long time ago, I made an apple cake with 3 flours (I will then leave you the link to the recipe in the notes and I wholeheartedly recommend it) but you will also find savory recipes with this rustic and old-fashioned ingredient…
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I’ve opened a channel of recipes open to everyone and free on WhatsApp with no notifications or sounds, which you can subscribe to by clicking on the link here and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
AMOR DI POLENTA or Varese cake
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE AMOR DI POLENTA or Varese cake
- 4.4 oz Butter
- 4.4 oz granulated sugar (superfine Eridania)
- 3.5 oz fioretto corn flour (+ 1 tablespoon for the mold)
- 2.6 oz 00 Flour
- 2.6 oz Almond flour
- 1 packet baking powder
- 2 medium eggs
- 2 egg yolks (medium eggs)
- 2 tablespoons Strega liqueur
- to taste Powdered sugar (optional)
Tools RECIPE AMOR DI POLENTA or Varese cake
#ADV
- Mold
- Bowl
- Stand Mixer
- Electric Whisk
- Spatula
Preparation RECIPE AMOR DI POLENTA or Varese cake
Use electric whisks to beat together the sugar and butter left at room temperature until it’s soft and almost creamy.
When the mixture is fluffy and frothy, add the whole eggs and yolks, making sure to add the second only after the first is well incorporated into the mixture.
In one bowl, mix the 3 different flours: the 00, corn, and almond flour.
To the butter, eggs, and sugar mixture, add the Strega liqueur, mixing everything well.
Butter the typical fluted mold for the Amor di polenta and dust it with a tablespoon of corn flour.
Lastly, pour the batter in, smoothing 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 doneness with a dry, clean wooden skewer, which should come out clean from the cake.
Let it cool for a few minutes, then remove it from the mold, and serve it on the table with a generous dusting of powdered sugar on top! Enjoy your Amor di polenta cake!
Annalisa
Advice and notes
This cake is also known as Varese Cake, it is typical of Lombardy and is said to have been created by the creativity of pastry chef Carlo Zamberletti, and it was much appreciated by the intellectuals of the Varese area and also by the famous soprano Renata Tebaldi (From Italian cuisine).
SEE ALSO
CORN COOKIES WITH CHOCOLATE AND ENGLISH CREAM
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog page at Facebook to not miss any recipes or specials and to comment with me on various preparations!!! Copyright © 2019 Annalisa Altini, All rights reserved
