Our corn flour for polenta is also suitable for the preparation of sweets such as the "polenta" love, typical dessert of the Lombard tradition, in particular of the city of Varese ...
Ingredients for a mold 33 cm x 6.6. x 12.2
150 g of Polenta Fioretto Mulino Marello
140 g mixture of natural cake flours
110 g almond flour
180 g granulated sugar
150 g butter
3 average eggs
10 g yeast for cakes
Half Becca seeds of vanilla
1 teaspoon of rum (optional)
1 pinch of salt
Work the butter at room temperature with the sugar with the electric whisk to create a frothy mixture.
Add one egg at a time taking care to have absorbed the previous one first. Incorporate the vanilla seeds, rum (optional) and up to salt.
Incorporate the foil polenta, almond flour and lastly the mixture of gluten -free flour for cakes sifted with the yeast.
Grease and flour the mold and pour the dough.
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 extracting it from the cake).
Let it cool, remove it from the mold and decorate it with icing sugar.
Gluten Free version of the polenta amor cake
Recipe made for Molino Marello by Stefania Fracasso di
Clouds of flavorswww.niUvoDisapori.it