Florentine Polenta Cake

12-15
Servings
20m
Prep Time
1.25h
Cook Time
1h 35m
Ready In

Recipe: #39814

November 20, 2022



"This is traditionally baked in a special pan (log-shaper loaf pan with ridges called a Rehrucken) but I think any loaf pan will work. Anise Sugar (https://www.recipezazz.com/recipe/anise-sugar-39813) is also used. Recipe source: Bon Appetit (November 1982)"

Original recipe yields 12-15 servings
OK

Nutritional

  • Serving Size: 1 (177.1 g)
  • Calories 441.2
  • Total Fat - 15.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 590.1 mg
  • Sodium - 4795.4 mg
  • Total Carbohydrate - 64 g
  • Dietary Fiber - 2.5 g
  • Sugars - 46.7 g
  • Protein - 14.1 g
  • Calcium - 88.3 mg
  • Iron - 2.7 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl of an electric mixer beat the 2 1/2 cups of the anise sugar with butter until creamy. Blend in the vanilla and lemon peel. Add eggs one at a time, berating after each addition and then beat in the yolks.

Step 2

In another bowl combine the flour and cornmeal.

Step 3

Add the dry ingredients 1/2 cup at a time, mixing well after each addition.

Step 4

Preheat oven to 325 degrees F.

Step 5

Grease a 10 inch mold pan or a 8-9 inch loaf pan; flour pan, shaking out excess flour.

Step 6

Spread batter evenly in pan. Bake for 1-1 1/4 hours or until cake is done by testing. The center will spring back when touched.

Step 7

Turn cake out of pan and sift the remaining anise sugar over top.

Step 8

Let cool and slice thinly to serve.

Tips & Variations


No special items needed.

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