Today I prepared a cake that I have never made or even eaten before, which contains 3 different types of flour: classic 00, corn, and almond, the Amor di polenta or Varese cake!
The grainy texture of the fioretto corn flour gives a delightful crunchy texture to the taste and to me, it is definitely pleasant.
A long time ago, I made an apple cake with 3 types of flour (I’ll leave the link to the recipe in the notes and I heartily recommend it) but you will also find savory recipes with this rustic ingredient with an ancient flavor…
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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 FOR AMOR DI POLENTA OR VARESE CAKE
- 4.4 oz Butter
- 4.4 oz granulated sugar (extra-fine 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 FOR AMOR DI POLENTA OR VARESE CAKE
#ADV
- Mold
- Bowl
- Stand Mixer
- Electric Whisk
- Spatula
PREPARATION FOR AMOR DI POLENTA OR VARESE CAKE
Beat the sugar with the butter left at room temperature, so it’s soft and almost creamy, using electric whisks.
When the mixture is soft and fluffy, add the whole eggs and yolks, making sure to add the second only after the first is well incorporated into the mixture.
In a single bowl, mix the 3 different types of flour: 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 cake and dust it with a tablespoon of corn flour.
Pour the batter 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 doneness with a clean, dry 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 Amor di polenta cake!
Annalisa
Tips and Notes
This cake is also known as Dolce di Varese, it is typical of Lombardy and is said to have originated from the creativity of pastry chef Carlo Zamberletti and was much appreciated by intellectuals from the Varese area and also by the famous soprano Renata Tebaldi (From Italian cuisine).
CHECK ALSO
CORN BISCUITS WITH CHOCOLATE AND ENGLISH CREAM
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