Amor Polenta Cake
Amor Polenta translates into Polenta Love, but this Northern Italian cake is also called Dolce Varese.
If you want a dessert that’s not too sweet and something you could have with tea or coffee, Amor Polenta is the way to go. It’s only a handful of ingredients, and the recipe is straightforward. Pair it with fresh fruit, whipped cream, or a citrusy syrup like I did. It has a moist cornbread texture that gets more moist the next day when the almond flour and polenta continue to absorb the flavors.
Ingredients:
3/4 cup orange juice, divided (1/2 cup for glaze and 1/4 cup for batter)
Zest of 1 lemon
10 ounces honey
3 eggs
2 cups almond flour
1/2 cup fine polenta (needs to be fine and NOT course)
1/2 teaspoon almond extract
Extra-virgin olive oil
Steps:
Preheat oven to 325 (non-convection). Line the base of an 8” springform pan with parchment paper and grease paper and sides of pan with EVOO
In a sauce pan, combine 4 ounces of honey with 1/2 cup of orange juice, and simmer until slightly reduced. Set aside.
In a stand mixer on medium-high speed, whisk 3/4 cup + 2 tablespoons of EVOO and remaining 6 ounces of honey for a couple minutes. Add in eggs and continue to mix for another couple of minutes. Turn off mixer.
Fold in the lemon zest, almond flour, polenta, almond extract, and 1/4 cup of orange juice, and mix until everything is well-combined.
Pour batter in the prepared springform pan, and bake for 45 minutes or until a cake tester come out clean. Let the pan rest out the oven for 10 minutes before releasing.
Plate a slice with some of the glaze drizzled on top. If you have whipped cream or fresh fruit, use those too!
