Photos: Mercedes Monti
When a couple of months ago I was in the Bolivian market Liniers, one of the things I bought was a very fine corn flour rather finer than polenta. At that moment I thought that could be used to make tortillas, or to prepare some of the cakes that indicate meal, because for my taste the polenta is a little thick for use in baking. Just
August 31, in the supplement Pots & Pans Clarin, left a note in which the chef Paul Massey gave three recipes with polenta. Including a lemon and almond cake, which clarified that this was to be used fine cornmeal.
This is my adaptation of that cake. I did half the recipe, I changed minimally proportions, and used very fine chopped pecans instead of almonds. But you can wear what they like or make the original recipe is here on line .
has an amazing texture. Breaks into thousands of slightly crunchy crumbs with lemon flavor. Moreover, as no flour, if done with all ingredients without TACC is suitable for coeliacs.
200 grs. soft butter
225 grs.
sugar 200 grs. very fine chopped nuts 1 tsp
. vanilla 3 eggs
Zest of 2 lemons Juice of 1
lemon
135 grs. corn flour 1 tsp fine
. baking powder
1 pinch of salt.
Savarin Mold Grease a 25 cm. in diameter. Preheat the oven to low heat.
Beat butter and sugar until it turns a light color.
Add nuts and vanilla extract. Add eggs one at a time, mixing after each addition. Incorporate zest, lemon juice, cornmeal, baking powder and salt.
Pour into pan and bake 40 minutes. Cool and unmold.
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