Florentine Polenta Cake
"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 is 12-15 servings
Ingredients
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 by Step Method
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
No special items needed.
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