Polenta Poundcake Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Sift together the flour, polenta, baking powder and salt. Set aside.

1/2 teaspoon vanilla extract

3/4 cup polenta, fine grind

6 large eggs, separated

3/4 cups sweet unsalted butter (1 1/2 sticks)

Serve this cake with summer fruits—peaches, nectarines, apricots, berries—tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

1 1/4 cups sugar

In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, o

1/2 teaspoon almond extract

Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.

Butter and lightly flour the insides of a 10-inch round cake pan.

In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that eac

1/2 cup almond paste

Pinch salt

1 1/2 cups all-purpose flour

1 teaspoon baking powder

Powdered sugar, for serving

Preheat oven to 375 degrees F.

1 cup heavy cream

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