The best delicious Fregolata Veneziana (almond-polenta Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fregolata Veneziana (almond-polenta Cake) recipe today!
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1/2 c Granulated sugar
7 tb Unsalted butter, melted and
-cooled
2 Egg yolks
2 ts Lemon juice
1 ts Vanilla extract
Grated zest of 1 lemon
1 ts Almond extract
7/8 c Fine yellow or white
-cornmeal
3/4 c All-purpose flour, scant
1 pn Salt
Butter for greasing pan
1/4 c Skinned, toasted hazelnuts
-(or blanched almonds)
1/4 c Skinned, toasted hazelnuts
-coarsely chopped
2 tb Brown sugar, preferably
-unrefined
In a blender ot food processor fitted with a steel blade grind the 1
cup of almonds with 2 to 3 tablespoons of granulated sugar to a
coarse powder. Add the remaining granulated sugar and process to a
very fine powder.
Transfer the almond powder to the bowl of a mixer or a large mixing
bowl and beat in the butter until blended. Add the egg yolks, lemon
juice, lemon zest, and the vanilla and almond extracts; mix until
well blended. Add the cornmeal, flour, and salt to the almond mixture
and stir just until the dough comes together. It is very important
not to overwork the dough.
Preheat the oven to 350F. Butter a 9- or 10-inch tart or quiche pan,
preferably with a removable bottom. Spread the dough in the pan,
using your fingers to distribute dough to the edge. Sprinkle with the
chopped nuts and brown sugar.
Bake for 5 minutes. Reduce the heat to 300 F and bake for 45 to 50
minutes longer, until the surface is a pale golden brown. Cool
completely on a rack and cut into wedges to serve.
Yield: Ten to twelve wedges.
[ The New York Times; Jan 27, 1988 ]
Yields
6 Servings
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