Polenta Torta * Torta di Polenta

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Italijanska inspiracija. Odavno je prošlo vreme kad se od projinog brašna pravila samo proja. Ono je jako fino i kada se koristi u kolačima. To su naravno prepoznale i naše kulinarke. Meni se dopao ovaj recept, koji sam našla u jednom italijanskom kuvaru. Odličan je!

 Sastojci

3/4 šolje sitnog kukruznog brašna
1 kašičica praška za pecivo
1/4 kašičice soli
1 šolja mekanog neslanog putera
2 šolje sitnog šećera (ja sam koristila smedji)
3 jaja
1 kašićica vanila ekstrakta
1 kašičica badem ekstrakta
sok i fino rendana korica od 2 limuna
2 1/4 šolje bademovog brašna

Priprema

Prosejemo kukuruzno brašno, prašak za pecivo, bademovo brašno i so
 U drugoj činiji mikserom mutimo puter dok dobije lepu svetlu boju. Postepeno dodajemo šečer i mutimo dok se ne rastopi.. pa dodajemo jaja jedno po jedno.

Kada se masa sjedinila
Dodamo vanilu,i ekstrakt badema, pola korice od limunai pola soka od limuna. Uspemo suve sastojke i pažljivo umešamo.ipamo u okrugli pleh sa dnom koje sa vadi i na koji smo stavili namašćen pek papir.

Uspemo testo, koje pospemo ostatkom korice od limuna.

Pečemo u predgrejanoj rerni na 165 stepeni Celzija 35 do 45 minuta( zavisno od rerne)
N ajoš vručkolaš sipamo preostali sok od limuna.

Može se slušiti uz , šlag, kiselu pavlaku ili sladoled. I bez dodataka je veoma ukusan.

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Gone are the times when corn flour was used only for savory dishes, like corn bread or soft polenta. Many home and other cooks have discovered that, and there are endless possibility for use in sweet dishes. This is Italian inspiration and cake is very tasty

Ingredients

3/4 cup stoneground polenta flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup super fine sugar( I used brown sugar)
3 eggs
1 tsp vanilla extract
1 tsp almond extract
2 lemons, zest and juice
2 1/4 cup almond flour

Create

Stir the first 3 ingredients in the bowl and add also  almond four. Mix

Using electric mixer beat butter until pale. Gradually add sugar and than eggs one by one
Stir in vanilla and almond extract, half the lemon zest and lemon juice and mix well
Fold in dry ingredients and mix well till all combined in smooth dough

Pour in  round baking tin with removable bottom. Sprinkle the other half of lemon zest on top.

Preheat oven to 165 Degrees Celzius and  bake 35 to 45 minutes / depending on your oven)

When done pour the other half of lemon juice on top.

Serve warm, with sour or sweet cream or evem ice cream.