| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Italian |
Dessert, Italian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Sugar |
| 1 |
|
Stick butter; softened, unsalted |
| 2 |
|
Egg yolks; room temp |
| 1 |
ts |
Orange zest; finely grated |
| 1/2 |
ts |
Lemon zest; finely grated |
| 1/2 |
|
Vanilla beans, or 1 tsp van extract |
| 2/3 |
c |
Natural almonds |
| 1/2 |
c |
Yellow cornmeal, or course polenta |
| 1/4 |
c |
Cornstarch (yes 1/4 cup!) |
| 1/2 |
ts |
Baking powder |
| 4 |
|
Egg whites; room temp |
| 2 |
ts |
Confectioner's sugar |
|
|
Sweetened whipped cream |
INSTRUCTIONS
Preheat oven to 325. Generously butter an 8" X 1" square baking pan.
In a large bowl, combine 1/2 cup of the sugar and the butter, egg yolks and
orange and lemon zests. Scrape seeds from vanilla bean into mixture, or
add extract. Using an electric mixer, beat at high speed until smooth,
light and creamy, about 2 minutes.
In a food processor, finely grind the almonds with the cornmeal/polenta,
cornstarch and baking powder.
In a medium bowl, using an electric mixer, beat the egg whites with the
remaining 1/4 teaspoon sugar until they form soft peaks. Gently fold the
dry ingredients and 1/2 the beaten egg whites into the butter mixture; then
fold in the remaining egg whites unti just incorporated.
Gently scrape the batter evenly into the prepared pan and bake for about 30
minutes, or until the top of the cake is golden and a cake tester inserted
into the center comes out clean. Transfer pan to a cooling rack for 10
minutes; then invert the cake on the rack and let cool completely. Sprinkle
with confectioners sugar, cut into 6 pieces and serve with topping.
~Richard Sax
Posted to EAT-L Digest 02 Aug 96
Date: Fri, 2 Aug 1996 19:30:02 -1000
From: Stephen Brazil <brazil@ALOHA.NET>
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”