Torta Di Polenta
Recipe
- Title:
- Torta Di Polenta
- Categories:
- Cakes, Italian
- Yield:
- 10 servings
Ingredients
CAKE
- 2/3 c Sugar
- 1 ts Baking powder
- 3 tb Margarine, softened
- 1 ts Baking soda
- 2
- Egg yolks
- 1/2 ts Ground nutmeg
- 2 ts Vanilla
- 1/4 ts Salt
- 1 3/4 c Yellow cornmeal
- 1 1/2 c Low-fat buttermilk
- 3/4 c Flour
- Vegetable cooking spray
Directions
- TWO BERRY SAUCE 3/4 c Frozen blackberries, divided 1/4 c Unsweetened orange juice 3/4 c Frozen raspberries, divided 2 ts Cornstarch 1/4 c Water 2 tb Chambord (raspberry liqueur) 1 tb Sugar
Directions
- For the Cake:
Ingredients
- 1. Cream sugar, margarine and egg yolks together at medium speed of an
- electric mixer until light and fluffy. Add vanilla; beat at low speed until
- blended.
Ingredients
- 2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to
- creamed mixture alternately with buttermilk, beginning and ending with
- cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at
- 350F for 40 minutes or until wood pick inserted comes out clean. Cool in
- pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry
- Sauce.
Directions
- For the Sauce:
Ingredients
- 1. Position knife blade in food processor; add half of the berries, water,
- and orange juice. Process 1 minute or until smooth.
Ingredients
- 2. Combine sugar and cornstarch in a small saucepan, stirring well.
- Gradually add berry puree, stirring with a wire whisk until blended. Bring
- to a boil over medium heat, cook 1 minute or until thickened. Add remaining
- berries and Chambord; heat thoroughly. Yields: 1 1/4 c.
Directions
- Serving information:
Directions
- Cake: 257 calories; fat 6.1
- gm; sodium 239 mg Sauce: 16 calories; fat .1
- gm; sodium 0 mg
Directions
- Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993
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