Torta di Farina Gialla

An almond and cornmeal pound cake, this torta is made in one or another form throughout northern Italy. It has a pleasantly coarse texture, very different from the delicate Polenta Dolce, and is most often served as a tea or breakfast cake.

The finely ground corn flour needed for this cake is not readily available in the United States. Consult Sources of Equipment and Ingredients, or pulverize plain cornmeal