Our corn flour for Polenta is also suitable for the preparation of desserts such as "Amor Polenta", a typical dessert of the Lombardy tradition, in particular of the city of Varese...
Ingredients for a 33 cm x 6.6 mould. x 12.2
150 g of Polenta Fioretto Mulino Marello
140 g Mixture of natural flours for cakes
110 g almond flour
180 g caster sugar
150 g butter
3 medium eggs
10 g cake yeast
Seeds of half a vanilla pod
1 teaspoon rum (optional)
1 pinch of salt
Procedure
Work the butter at room temperature with the sugar with an electric whisk until you create a frothy mixture.
Add one egg at a time, making sure you have absorbed the previous one first. Add the vanilla seeds, rum (optional) and fine salt.
Incorporate the Fioretto polenta, the almond flour and finally the gluten-free cake flour mixture sifted with the yeast.
Butter and flour the mold and pour the mixture.
Level it well with a spatula and cook at 170 degrees for about 45/50 minutes
(check the cooking with the toothpick test, it will be ready when the toothpick is completely dry after removing it from the cake).
Let it cool, remove it from the mold and decorate it with icing sugar.
Gluten free version of the Amor Polenta Cake
Recipe created for Mulino Marello by Stefania Fracasso of
Clouds of Flavors www.nuvoledisapori.it
Instagram: @nuvoledisaporistefania