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  Recipe Home » CakesDeserts » Fregolata Veneziana (Almond-Polenta Cake)
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  Fregolata Veneziana (Almond-Polenta Cake)
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 231
Ingredients:
1/2 cup Granulated sugar
7 tbsp Unsalted butter, melted and cooled
2 Egg yolks
2 tsp Lemon juice
1 tsp Vanilla extract
Grated zest of 1 lemon
1 tsp Almond extract
7/8 cup Fine yellow or white cornmeal
3/4 cup All-purpose flour, scant
1 pinch Salt
Butter for greasing pan
1/4 cup Skinned, toasted hazelnuts (or blanched almonds)
1/4 cup Skinned, toasted hazelnuts coarsely chopped
2 tbsp Brown sugar, preferably unrefined
Instructions:
In a blender ot food processor fitted with a steel blade grind the 1
cup of almonds with 2 to 3 tablespoons of granulated sugar to a
coarse powder. Add the remaining granulated sugar and process to a
very fine powder.

Transfer the almond powder to the bowl of a mixer or a large mixing
bowl and beat in the butter until blended. Add the egg yolks, lemon
juice, lemon zest, and the vanilla and almond extracts; mix until
well blended. Add the cornmeal, flour, and salt to the almond mixture
and stir just until the dough comes together. It is very important
not to overwork the dough.

Preheat the oven to 350F. Butter a 9- or 10-inch tart or quiche pan,
preferably with a removable bottom. Spread the dough in the pan,
using your fingers to distribute dough to the edge. Sprinkle with the
chopped nuts and brown sugar.

Bake for 5 minutes. Reduce the heat to 300 F and bake for 45 to 50
minutes longer, until the surface is a pale golden brown. Cool
completely on a rack and cut into wedges to serve.

Yield: Ten to twelve wedges.

[ The New York Times; Jan 27, 1988 ]

Posted by Fred Peters.
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