Amor Polenta (Florentine Cornmeal Cake)

from Sunset Magazine May 1972 - long ago

submitted by Michael Dewees

preparation time: about 90 minutes overall

serves about 15

⅔ cup soft butter (10⅔ tablespoons)

2⅔ cup powdered sugar, sifted

1 teaspoon vanilla (or 1¼ teaspoon almond extract)

2 whole eggs

1 egg yolk

1¼ cups cake flour

⅓ cup yellow corn meal

extra powdered sugar for topping

Preheat oven to 325 degrees.

In a large bowl or electric mixer, beat butter and add sugar a small amount at a time until all is incorporated and product is light and creamy. Beat in vanilla; then add eggs and yolk one at a time, beating well after each addition.

Sift and measure flour, then mix with corn meal. Add flour mixture a portion at a time to batter, blending well after each addition.

Generously grease and flour dust a 10-inch deerback pan (½ loaf ribbed pan that makes a long ribbed cake). Spoon batter into pan and spread evenly.

Bake for about 1 hour and 15 minutes or until a wooden pick, inserted in middle comes out, clean and cake springs back when lightly touched in the center. Cool cake in pan for 3 minutes (this is important), then turn out onto a wire rack. Sift 2 tablespoons powdered sugar over the warm cake. Let cool completely.