DessertsRecipes

Amor Polenta (Corn flour-based sweet cakes)

by Micaela Harrasser

This is not a super common dessert (even in Italy unless you live in the North) because of the corn flour base, yet I want to share it with you since it’s one of my favorites. While it’s commonly made and found in bakeries in early spring times, you (as I) can make it all year around, since it requires just a few ingredients available any time.

It’s so easy and quick to prep – in less than an hour you get this perfect light dessert for your busy weekdays or a light snack. Traditional versions often uses butter but I prefer this lighter version with flavorless oil instead. It also makes the cake more fluffy so for me it’s a win-win! I can’t wait for you to try it!

A small note on the polenta flour: I tend to use the ready mixes to make polenta, like Valsugana satchets (top brand back home as well), or the polenta from Holland and Barrett 🙂

[rating]

Amor Polenta (Corn flour-based sweet cakes)

Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 20x7cm tin or 8 mini cakes:

  • 1 large egg (about 65g) + 2 egg yolks
  • Zest of 1 small lemon (or ¾ of a medium sized one)
  • 110g flavorless oil (I use sunflower oil)
  • 68g blanched almonds to ground, or almond flour
  • 20g all-purpose white flour
  • 60g polenta flour
  • ½ tsp vanilla bean paste/essence
  • 4g fast-action yeast
  • 1 generous pinch of salt
  • 115g caster sugar

Instructions

  1. Set the oven to 180C.
  2. In a stand mixer with the blades, ground the almonds to a fine powder (you can also use almond flour directly).
  3. In a bowl, sieve the flour + yeast, then add the almond flour and the lemon zest.
  4. In a separate large bowl, crack the egg + yolks and combine it with the sugar and vanilla paste.
  5. Mix very well with a whisk, spatula or electric mixer.
  6. Add the oil and mix very well.
  7. Add the dry ingredients a third at time: this will help getting the dry bits incorporated without getting lumps.
  8. Lightly oil the muffin tin/small cake tin of choice and fill it up to ¾ with the batter.
  9. Place it in the oven and cook for 30-35 min or until the inside is fully cooked (clean skewer test) and the tops are nicely browned.
  10. Wait until fully cooled down before removing from the mold, cover with a light layer of icing sugar, and enjoy!

Notes

You can store it in an airtight container for up to 3 days (after, they’ll still be tasty just a bit dried and hardened).

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