Name: Olive Oil and Polenta Cake with Lemon Meringue and Mascarpone (Torta con Farina di Polenta e Olio d’Oliva, Mascarpone e Meringa al Limone)
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: Serves: 6–8
Cuisine: Italian
Ingredients: 1 unwaxed lemon, zested; A pinch of salt; 120 g sugar; 100 g unsalted butter, softened; 250 g egg whites; 50 g plain flour; 500 g mascarpone; 100 g polenta flour; 200 g sugar; 2 eggs; 8 g baking powder; 50 g icing sugar; 2 unwaxed lemons (fruit from the previously zested lemons); 20 ml extra-virgin olive oil; 200 ml water; 500 g sugar; 100 ml water; 100 g almond flour

Preparation info

Serves:
6–8

Difficulty
Easy
Ready in
3 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

I love this cake; it’s a blend of lemon meringue pie and polenta cake with a hint of tiramisù. It’s rich and perfect as the finale to a dinner party.

Ingredients

For the meringue

500 g sugar
100 ml water
250

Method

For the meringue

Combine the sugar and water in a pan and heat over medium heat. The sugar will quickly dissolve and the syrup will begin to boil. Use a kitchen thermometer to ensure the syrup reaches 121°c. At this point, the syrup should still be clear with a slight amber tinge. While the syrup cooks, whisk the egg whites with a pinch of salt using an ele