posted by Southern 05-07-98 10:32 AM
POLENTA CAKE
DAY ONE: Make Syrup
3/4 cup sugar
2 whole lemons (juice and zest)
1-1/2 cups water
1/4 teaspoon almond extract
In a saucepan, combine sugar, lemon juice and zest, and water.
Bring to a boil, then simmer for 5 minutes.
Stir in almond extract, then remove from heat. Chill overnight.
DAY TWO: Bake Cake
1/2 cup flour
1/2 teaspoon baking powder
1-1/3 cups polenta, finely ground
4 large eggs, separated
1/2 cup sugar
1/2 cup olive oil
Zest of 2 lemons, finely grated
1/2 teaspoon almond extract
1/2 cup orange juice
1/16 teaspoon cream of tartar
1/2 cup almonds, blanched and slivered
Preheat oven to 350 °F.
Use baking parchment to line a pan (10 inches square, 3 inches deep).
Sift together flour and baking powder, then stir in polenta.
Combine egg yolks, sugar, olive oil, lemon zest, and almond extract,
beating until pale and creamy.
Beat in flour mixture, moistened with splashes of orange juice.
Wipe mixing bowl with a cloth, moistened with a teaspoon of vinegar.
Pour in egg whites. Beat until foamy, then add cream of tartar.
Whip into stiff peaks. Fold into batter.
Pour batter into pan, then sprinkle with almonds.
Bake until golden brown (about 45 minutes).
After removing from oven, cut diamonds or squares while still hot.
Slowly pour chilled syrup over cake. After cake is completely cool, cover
pan in foil and chill overnight.
DAY THREE: Eat the Cake!
Improves with age, but rarely gets the chance
Try whipped cream on the side
SOURCE: Adaptation of recipe for Revaní (a pudding cake made with semolina, farina, or cream of wheat, instead of polenta) published by Susie Jacobs in “Recipes from A Greek Island” (NY: Simon & Schuster, 1991)