| CARNEVALE RECIPE
Polenta dolce Sweet polenta cake from Ivrea Every bakery and pastry shop in Ivrea sells this rustic polenta cake in sizes ranging from a bite-sized cookie to a graet two pound cake. Sometimes it is perfumed whit vanilla, sometimes whith a little lemon, and sometimes, as in this particular one, whit rum-soaked raisins. Makes one 9-1\2 inch cake 6 eggs 1 cup (200 grams) sugar 2 cups (240 grams) whole- wheat pastry flour 3 tablespoons plus 1 teaspoon (35 grams) potato fluor 1\3 cup ( 50 grams) finest-grind cornmeal 2 teaspoons baking powder Pinch salt 1\2 cup (80 grams) raisins, soaked in 1\4 cup rum, drained but rum reserved 3 tablespoon (20 grams) chopped candied orange peel or the greated zest of 1 orange 1 tablespoon and 1 teaspoon (20 grams) honey 1\2 cup plus 1 tablespoon (125 grams) unsalted butter, melted, cooled, sediment at bottom discarded Grated zest of 1 lemon or 1\2 teaspoon lemon extract Grated zest of 1 orange or 1\2 teaspoon orange extract Whisk the eggs and sugar together over low heat until they are tepid. Remove from heat and keep beating in a mixer or whit a whisk until the mixture is thick, lemon-colored, glossy, and can hold a ribbon for 3 seconds. You'll know it is thick enough when you can writeyour initials and they stay there for 3 second. Pour the mixture it will pour in ribbons into a wide mouthed bowl, so you can sift the flours without deflating the dough. Sift together the flours, cornmeal, baking powder, and salt. Return to the sifter and gently sift them over the egg mixture in 3 additions, folding them in very carefully, trying to deflate the mixture as little as possible. Add the rsisins and candied orange peel and when they are well incorporated, thehoney, melted butter, rum, and the lemon and orange zests or flavorings. Butter a 9\2 inch springform pan, line the bottom whit parchment paper, and coat the sides whit cornmeal whit polenta. Gently pour the butter into it. Baking. Heat the oven to 350F. Bake until the cake is lightly golden, 35 to 40 minutes. Cultural Background |
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Last modified 20th April, 1998