“Loretta Sartori, who contributed the dessert recipes to my previous book, loves polenta because her parents, like me, are from the Veneto. She says that this cake will surprise not only with the resulting colour, but with its flavour and texture.”
75 g plain flour
35 g polenta
50 g fine yellow semolina flour
1 teaspoon baking powder
60 g almond meal
125 g unsalted butter
140 caster sugar
4 egg yolks
60 g sultanas
50 g fine yellow semolina flour, extra
caster sugar, extra
Pre-heat the oven to 170. Butter and flour a 20 cm round cake tin.
Sift the flour, polenta, semolina flour, baking powder and almond meal together.
Cream the butter and the sugar until light and fluffy. Gradually add the egg yolks one at a time and beat until incorporated. add the whole eggs, one at a time, and continue beating until the mixture is a pale yellow.
Fold the sifted ingredients into the batter until just combined, add the sultanas, pour into the prepared cake tin and smooth the surface. sprinkle over the extra semolina and caster sugar .
bake for 40 mins until the surface is golden and a skewer inserted into the centre comes out clean