Torta Di Polenta By Loretta Paganni

• 1/2 cup flour
• 1/2 cup
• almond meal
• 1/2 cup
• fine polenta, plus 1 tsp extra for dusting
• 1 tsp vanilla sugar
• Pinch salt
• 1 tsp
• baking powder
• 1 cup
• sugar, plus 1 tsp extra for dusting
• 8 TBSP
• softened butter
• 4 egg yolks
• 2 eggs
• Whipped cream to serve

1. Preheat oven to 350 degrees Sieve flour, almond meal, polenta, vanilla sugar, salt and baking powder together in a bowl. Beat sugar and butter in the bowl of an electric mixer until pale and fluffy (2-3 minutes). Add yolks one at a time, beating well after each addition, then add eggs one at a time, beating well after each addition. Fold in flour mixture to just combine, then spoon into a buttered and floured 20cm-diameter cake tin. Smooth top, scatter over remaining sugar and polenta and bake until cake is golden and a skewer inserted withdraws clean (25-30 minutes). Cool cake slightly (10 minutes), then turn out and cool to room temperature on a wire rack.
2. Serve cake with whipped cream. Cake is best served on day of making

flour, almond meal, polenta, vanilla sugar, salt, baking powder, sugar, butter, egg yolks, eggs, cream

Taken from www.epicurious.com/recipes/member/views/torta-di-polenta-by-loretta-paganni-51131571 (may not work)