Polenta Poundcake

Name: Polenta Poundcake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 118 milliliters almond paste; 1 teaspoon baking powder; 6 larges eggs, separated; 355 milliliters all-purpose flour; 237 milliliters heavy cream; 177 milliliters polenta, fine grind; 10 servings Powdered sugar, for serving; 1 pinch Pinch salt; 296 milliliters sugar; 177 milliliters sweet unsalted butter (1 1/2 sticks); 1 teaspoons vanilla extract

Polenta Poundcake might be just the dessert you are searching for. This recipe makes 10 servings with 536 calories, 8g of protein, and 29g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up almond extract, eggs, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Butter and lightly flour the insides of a 10-inch round cake pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Cake Form

Sift together the flour, polenta, baking powder and salt. Set aside.

Ingredients you will need

Baking Powder

Polenta

All Purpose Flour

Salt

In a mixer, on medium speed, cream the butter until light and fluffy.

Ingredients you will need

Butter

Cream

Equipment you will use

Blender

Add 1 cup of the sugar and beat until pale and fluffy

Ingredients you will need

Sugar

Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.

Ingredients you will need

Almond Paste

Egg Yolk

Vanilla

Almonds

Butter

Cream

In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Blender

Pour the batter into the cake pan.

Equipment you will use

Cake Form

Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)

Equipment you will use

Oven

Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Frying Pan

Cut into eighths or tenths.

Serve this cake with summer fruits peaches, nectarines, apricots, berriestossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

Ingredients you will need

Lemon Juice