Torta di Farina di Polentae Nocciole

Name: Torta di Farina di Polentae Nocciole (Polenta and Hazelnut Cake)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves: 6
Cuisine: Italian
Ingredients: 100 g ground almonds; 100 g mais corvino flour (polenta); 50 g 00 flour; 20 g hazelnut paste; 8 g baking powder; 2 eggs; 120 g sugar; 100 g softened butter

Polenta and Hazelnut Cake

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 10

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

This is a very tasty cake, rich in nutty flavour. Made with polenta flour, it has a very low gluten level, giving it a crumbly texture. It is ideal for breakfast or afternoon tea. It would also make the perfect dessert for a dinner party if served with chocolate ganache and salted caramel.

Ingredients

100 g softened butter
120 g sugar
2 eggs

Europe
Italy
Dessert
Mediterranean
Vegetarian
Breakfast

Method

Preheat the oven to 180°C.

Whip the butter with sugar until it forms an airy white mixture.

In a separate bowl, beat the eggs. Add the eggs to the butter and sugar. Keep mixing until smooth.

Add the rest of the ingredients, one at a time, saving the hazelnut pas