Amor Polenta (Italian Polenta Cake)

• 3/4 cup (100 grams) fine cornmeal (polenta)
• 2/3 cup (80 grams) all-purpose flour, plus more for dusting
• 2/3 cup (60 grams) almond meal
• 1 teaspoon baking powder
• 1 pinch salt
• 1/2 cup (125 grams) softened butter, plus more for greasing
• 1/2 cup (100 grams) sugar
• 2 eggs
• 2 egg yolks
• 1/2 vanilla pod, seeds scraped
• 1 splash of rum or Strega, optional
• powdered sugar, for serving

1. Combine the flour, polenta, almond meal, baking powder and salt in a large bowl.
2. In a separate bowl, beat the butter and sugar until creamy. Add the yolks and eggs one at a time, along with the vanilla and rum, if using, beating well until pale and fluffy. Add the dry ingredients, folding through carefully,
3. Grease the cake tin well with butter, then dust entirely with flour, tipping the tin upside down to remove any excess. Pour the batter in and smooth the top over.
4. Bake at 350F (180C) for about 45 minutes or until the top is golden brown and springy. Remove from the oven and immediately place top-down on a cake rack. Leave until cool enough to touch the pan before removing carefully. Serve dusting with powdered sugar.

cornmeal, flour, almond meal, baking powder, salt, butter, sugar, eggs, egg yolks, vanilla, strega, powdered sugar

Taken from food52.com/recipes/72171-amor-polenta-italian-polenta-cake (may not work)