Home -> [Cakes, Desserts, Italian, Western European] -> [Fregolata veneziana (almond-polenta cake) Recipe]
 
 

Fregolata veneziana (almond-polenta cake)
Artist: _
Categories: Cakes, Desserts, Italian, Western European
Yield: 6
Rating: 0
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Ingredients:
1/2 cupGranulated sugar
7 tbspUnsalted butter, melted and
-cooled
2 Egg yolks
2 tspLemon juice
1 tspVanilla extract
Grated zest of 1 lemon
1 tspAlmond extract
4/5 cupFine yellow or white
-cornmeal
3/4 cupAll-purpose flour, scant
1 pinchSalt
Butter for greasing pan
1/4 cupSkinned, toasted hazelnuts
-(or blanched almonds)
1/4 cupSkinned, toasted hazelnuts
-coarsely chopped
2 tbspBrown sugar, preferably
-unrefined
Procedures:
1In a blender ot food processor fitted with a steel blade grind the 1 cup of almonds with 2 to 3 tablespoons of granulated sugar to a coarse powder.
2Add the remaining granulated sugar and process to a very fine powder.
3Transfer the almond powder to the bowl of a mixer or a large mixing bowl and beat in the butter until blended.
4Add the egg yolks, lemon juice, lemon zest, and the vanilla and almond extracts; mix until well blended.
5Add the cornmeal, flour, and salt to the almond mixture and stir just until the dough comes together.
6It is very important not to overwork the dough.
7Preheat the oven to 350°F.
8Butter a 9- or 10-inch tart or quiche pan, preferably with a removable bottom.
9Spread the dough in the pan, using your fingers to distribute dough to the edge.
10Sprinkle with the chopped nuts and brown sugar.
11Bake for 5 minutes.
12Reduce the heat to 300°F and bake for 45 to 50 minutes longer, until the surface is a pale golden brown.
13Cool completely on a rack and cut into wedges to serve.
14Yield: ten to twelve wedges.
15[ the new york times; jan 27, 1988 ]
 
 
 
 

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