Ivrea's Polenta Cake (Polenta di Ivrea)
There is a town in the province of Torin (in Piedmont) named Ivrea, which is the home of a famous polenta cake created in 1922 called “La polenta di Ivrea.” This cake is traditionally covered...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at iitaly.org.
Cooking tools:
- Springform pan
- Stand mixer
- Microplane
- Cake tester
- Oven
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Parchment paper
- Spatula
- Spoon
- Serving platter
Ingredients
- 2/3 cup expeller-pressed canola or vegetable oil, plus extra for greasing pan
- 1 cup natural sugar
- 1/2 cup almond flour
- 1 cup fine polenta (or cornmeal)
- 1 1/2 teaspoons baking powder (use gluten-free, if needed)
- 3 large eggs
- Zest of 2 lemons
- 1 teaspoon vanilla
- Juice of 1 orange, for drizzling (optional)
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