Torta Di Polenta By Loretta Paganni – a delicious recipe with flour, almond meal, polenta, vanilla sugar, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees Sieve flour, almond meal, polenta, vanilla sugar, salt and baking powder together in a bowl. Beat sugar and butter in the bowl of an electric mixer until pale and fluffy (2-3 minutes). Add yolks one at a time, beating well after each addition, then add eggs one at a time, beating well after each addition. Fold in flour mixture to just combine, then spoon into a buttered and floured 20cm-diameter cake tin. Smooth top, scatter over remaining sugar and polenta and bake until cake is golden and a skewer inserted withdraws clean (25-30 minutes). Cool cake slightly (10 minutes), then turn out and cool to room temperature on a wire rack.
2
Serve cake with whipped cream. Cake is best served on day of making
273
kcal
Calories
15
g
Fat
13
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1/2 cup flour, 1/2 cup, almond meal, 1/2 cup, and more.
Yes, Torta Di Polenta By Loretta Paganni falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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