Tortino Di Polenta Con Fragole - Italian Corn Meal Cakes With Strawberries
From moltobuono 15 years ago
- 15 minutes to make
- Serves 8
There was a time In Italy when wheat flour was scarce and expensive for many. This was certainly true during the Renaissance, but also during the 19th century and again during WW2. Since the discovery of the Americas a new, cheaper ingredient was available: maize flour (or corn meal, or polenta flour). Read more A little wheat flour could be added to polenta flour and this would make the softest, most delicious bread. Adding a little sugar and raisins would produce a cake that was simply irresistible. With strawberries and a rum sauce, this 'poor cuisine' classic from Lazio, Tuscany and Umbria can today become a refined, well presented and well balanced dessert. See less
Ingredients
- 200g of fine corn meal shopping list
- 160 g of butter shopping list
- 125g of sugar shopping list
- a pinch of salt shopping list
- 70g of self raising wheat flour shopping list
- 2 eggs shopping list
- 80g of sultanas shopping list
- 150g of single cream shopping list
- a little rum shopping list
- strawberries. shopping list
How to make it
- For the cakes: Mix eggs with 65g of sugar, add corn meal first, then wheat flour, add melted butter, sultanas and a pinch of salt. Bake at 180 C for 15 minutes in a muffin tray.
- For the sauce: bring cream to boil for 5 minutes, add 50g of sugar and a little rum, leave it to boil for 2 more minutes. Serve cakes warm with sauce at the bottom of the plate and strawberries on the side. Il dolce e' servito!
Tortino di polenta
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Wow these sound fabulous.thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Squisito!!! 5!
berry
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sounds delicious Moltobuono, thanks!
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