*  Exported from  MasterCook  *
 
                                POLENTA CAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Sugar
      1/4   ts           Sugar
    1                    Stick butter -- softened,
                         Unsalted
    2                    Egg yolks -- room temp
    1       t            Orange zest -- finely
                         Grated
      1/2   ts           Lemon zest -- finely grated
      1/2                Vanilla beans, or 1 tsp van
                         Extract
      2/3   c            Natural almonds
      1/2   c            Yellow cornmeal, or course
                         Polenta
      1/4   c            Cornstarch  (yes 1/4 cup!)
      1/2   ts           Baking powder
    4                    Egg whites -- room temp
    2       ts           Confectioner’s sugar
                         Sweetened whipped cream
 
   Preheat oven to 325.  Generously butter an 8″ X 1″
   square baking pan.
   
   In a large bowl, combine 1/2 cup of the sugar and the
   butter, egg yolks and orange and lemon zests.  Scrape
   seeds from vanilla bean into mixture, or add extract.
   Using an electric mixer, beat at high speed until
   smooth, light and creamy, about 2 minutes.
   
   In a food processor, finely grind the almonds with the
   cornmeal/polenta, cornstarch and baking powder.
   
   In a medium bowl, using an electric mixer, beat the
   egg whites with the remaining 1/4 teaspoon sugar until
   they form soft peaks. Gently fold the dry ingredients
   and 1/2 the beaten egg whites into the butter mixture;
   then fold in the remaining egg whites unti just
   incorporated.
   
   Gently scrape the batter evenly into the prepared pan
   and bake for about 30 minutes, or until the top of the
   cake is golden and a cake tester inserted into the
   center comes out clean. Transfer pan to a cooling rack
   for 10 minutes; then invert the cake on the rack and
   let cool completely. Sprinkle with confectioners
   sugar, cut into 6 pieces and serve with topping.
   -Richard Sax
   
   Recipe By     :  From Food & Wine 1994
  
 
 
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