Recipe: Fregolata Veneziana Almond Polenta Cake

Title: Fregolata Veneziana (Almond-Polenta Cake)
Categories: Cakes, Italian
Yield: 6 servings

1/2 c Granulated sugar 3/4 c All-purpose flour, scant
7 tb Unsalted butter, melted and 1 pn Salt
-cooled Butter for greasing pan
2 Egg yolks 1/4 c Skinned, toasted hazelnuts
2 ts Lemon juice -(or blanched almonds)
1 ts Vanilla extract 1/4 c Skinned, toasted hazelnuts
Grated zest of 1 lemon -coarsely chopped
1 ts Almond extract 2 tb Brown sugar, preferably
7/8 c Fine yellow or white -unrefined
-cornmeal

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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