PRESERVED LEMON & ALMOND POLENTA TORTA

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PRESERVED LEMON & ALMOND POLENTA TORTA

 

4 pieces of preserved lemon, (4-6 pieces) enough to equal one whole lemon

1/2 cup cornmeal

2 tsp baking powder

1-1/4 cups blanched almonds

1 + 1/4 cups raw sugar, (coarse granulated or demerara)

1/2 cup fruity olive oil, (optional: use some from the top of the preserved

lemons)

1/2 cup evaporated milk

2 eggs

1/2 teaspoon almond extract, (optional)

Confectioners' sugar, for garnish

Drained full-fat yogurt, for garnish

 

 

 

 

 

Pre-heat oven tp 350F/180C.

 

Oil a 9-inch round cake pan, line with wax or parchment paper cut to fit, and

oil the paper.

 

In a bowl mix together the cornmeal and baking powder.

 

In a food processor, pulse the almonds with 1 cup of sugar to make a slightly

coarse mixture.

 

Cut each preserved lemon piece in half, and remove any remaining seeds. Add to

the ground almond mixture. Pulse again until the mixture forms a heavy puree.

Taste for sweetness and add the remaining 1/4 cup of sugar, if necessary. Add

the oil, milk, eggs, and (if using) almond extract. Process for 1 to 2 minutes

or until just combined. Add the cornmeal mixture and pulse just briefly to

combine.

 

Pour batter into the prepared pan and bake for 55 to 60 minutes or until golden

brown and slightly moist in the center.

 

Transfer to a wire rack to cool. Run a knife around the cake, invert it onto a

cake plate, then invert back onto another plate so the baked side is on top.

Dust with confectioners' sugar. Serve with drained yogurt and fresh fruit, if

desired. The original is served with ricotta cream, see Boston Globe article for

recipe.

 

Makes 1 9-inch cake, serves 8 to 10

Author: adapted from the Boston Globe, Oct. 15, 2003

Source: Three Tastes: Tao in the Kitchen

Formatted by Chupa Babi: 07.10.08

 

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