Amore di Polenta - Michaël Bartocelli. - 4passionfood - English

Name: Amore di Polenta - Michaël Bartocelli. - 4passionfood - English
Ingredients: 125 g of lemon , use an organic if possible, chef Michaël Bartocelli use lemons from Sicily; 15 g of cane sugar; 207 g of unsalted butter , room temperature, plus extra for the mold; 165 g brown caster sugar; 125 g whole eggs, equivalent of two large eggs; 70 g roasted ground hazelnut; 25 g ground almonds; 56 g fine polenta; 63 g all purpose flour; 1,5 g of salt; 1 lime zest, (preferably an organic one); 2 g vanilla paste; 55 g of lemon paste; 3 Tbsp cane sugar, (for the mold, I recommend using Demerara sugar); 2 tsp icing sugar , (optional)

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A four seasons palace version of the classic Italian sponge cake « Amore di Polenta » created by chef Michaël Bartocelli

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Ingredients

125 g of lemon , use an organic if possible, chef Michaël Bartocelli use lemons from Sicily
15 g of cane sugar
207 g of unsalted butter , room temperature, plus extra for the mold
165 g brown caster sugar
125 g whole eggs, equivalent of two large eggs
70 g roasted ground hazelnut
25 g ground almonds
56 g fine polenta
63 g all purpose flour
1,5 g of salt
1 lime zest, (preferably an organic one)
2 g vanilla paste
55 g of lemon paste
3 Tbsp cane sugar, (for the mold, I recommend using Demerara sugar)
2 tsp icing sugar , (optional)