TORTA DI POLENTA E LlMONE
Polenta and lemon cake
1 cup butter
2 1/2 cups confectioners' sugar
3 eggs + 6 egg yolks
2 tablespoons Limoncello (lemon liqueur)
1 cup finely ground almonds
13/4 cups finely ground yellow cornmeal
1 cup all-purpose flour
grated zest of 1 lemon
1 teaspoon baking powder
1/4 teaspoon vanilla extract
butter and flour for the cake pan
Melt the butter over very low heat and set aside to cool. . Beat the butter
and sugar until pale and creamy .. Beat in the eggs and yolks one by one ..
Stir in the lemon liqueur, almonds, cornmeal, flour, and lemon zest. Beat
well, then add the baking powder and vanilla .. Butter and flour a 9'/4 x
3'/4-inch fluted tube and pour the mixture into it. . Bake in a preheated
oven at 375°F for 40 minutes .. Slice when cool to serve.
Sene: 6-8 . Prep: 20 min. . Cooking" 40 min. . Level: 1
Reader's Digest The Encyclopedia of Italian Cooking
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