Rustic Honey Polenta Cake
Makes 12 servings
2 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 cup (2 sticks) butter or margarine, melted
1 3/4 cups milk
3/4 cup honey
2 eggs, slightly beaten
Honey-Orange Syrup (recipe follows)
Sweetened whipped cream and orange segments for garnish (optional)
In large bowl, combine flour, cornmeal, baking powder and salt; mix well. In
small bowl, combine melted butter, milk, honey and eggs; mix well. Stir into
flour mixture, mixing until just blended. Pour into lightly greased 13
X9-inch baking pan.
Bake at 325°F for 25 to 30 minutes or until toothpick comes out clean.
Meanwhile, prepare Hony-Orange Syrup. When cake is done, remove from oven to
wire rack. Pour hot syrup evenly over top of cake, spreading if necessary to
cover entire surface. Cool completely. Garnish with dollop of Whipped cream
and orange segments, if desired.
Honey-Orange Syrup: In small saucepan, whisk together 1/2 cup honey, 3
tablespoons orange juice concentrate and 1 tablespoon freshly grated orange
peel. Heat over medium-high heat until mixture begins to boil. Remove from
heat; keep warm.
Country Italian Cooking
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