Amor Polenta means Beloved Polenta.
Polenta flour is usually used for a polenta dish, or polenta in a savory version, it gives a different consistency to a cake and almonds give crunchiness. This is our family recipe: we peel the almonds boiling them for 5 minutes in water: it’s easy and funny !!!
75g = 5/8 cups polenta flour
75g= 5/ 8 cups 00/plain/all-purpose flour
50g =1/2 cup whole almonds
150g=3/4 cup butter
150g =3/4 cup sugar
½ small glass = 2 tbs. rum
16 gr.= 1 tbs. baking powder
Peel the almonds: boil them in water for 5 minutes, then pinch them at one end one by one, and you’ll get the almonds out of their skins.
Work the butter and sugar into a cream.
Add the 2 eggs and the 2 yolks one at a time.
Then, a little at a time, work in spoonfuls of the two flours.
Add the chopped almonds, a pinch of salt, the rum, and the baking powder.
If the mixture is too thick, add two spoonsful of milk.
Pour into a buttered cake tin and place in the oven at 180°C for 50 minutes.
Perfect to be served with gelato, or salted caramel.
Just 2 notes:
- We use the word polenta flour because it is a cornmeal but from flint corn and when cooked it has a distinct flavor. Much better to ask for it not to be given cornmeal from dent corn, which has a final different flavor.
- Normally we keep almonds unpeeled so that they last longer. In this way we can use them with peel for certain recipes such as for Biscotti di Prato, otherwise, we peel them for other recipes.