lunedì 5 marzo 2012



1 cup 00 Italian flour
3/4 cup Italian polenta (corn flour)
2/3 cup sugar
7 oz butter, at room temperature
5 oz crunchy amaretti, finely crumbled
2 eggs
1 tsp baking powder
1 shotglass cognac (brandy, amaretto liqueur)

In a bowl, sift together 00 flour, polenta and baking powder.

In a separate bowl, whisk soft butter with sugar, yolks, cognac and amaretti.

Slowly add the flours/baking powder mix and combine well.

Preheat oven to 375.

Whisk egg whites until they form pick, then gently fold into the mixture, mixing from bottom to top.

Grease a 9" cake pan and lightly dust it with plain, fine breadcrumbs (the REAL Italian ones).

Pour batter into the cake and bake for 50-60 minutes.

Let cool down completely before serving it, sprinkled with confectioner's sugar.

- If this cake goes to kids, also, substitute liqueur with milk
- It is easier to whisk egg whites if they are room temperature and you add a pinch of salt to them (you won't taste salt).
- It is easier to fold whisked whites if you begin incorporating a few tablespoons and, after they are well combined, add the remaining.

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