TORTA DI POLENTA E NOCCIOLE
Hazelnut polenta cake
1 1/2 cups toasted hazelnuts
3/4 cup granulated sugar
2 cups all-purpose flour
2 cups finely ground yellow cornmeal grated
zest of 1 lemon
1/4 teaspoon vanilla extract
pinch of salt
1 cup butter, cut in small pieces
2 egg yolks, beaten
butter and flour for the cake pan
Whirl the hazelnuts in a food processor until finely chopped .. Transfer to
a mixing bowl and add the sugar, flour, cornmeal, lemon zest, vanilla, and
salt. Add the butter and egg yolks and use your fingertips to obtain a
crumbly, bread crumb-like mixture .. Butter and flour a l0-inch cake pan.
Pour in the cake mixture and press down with your fingertips .. Bake in a
preheated oven at 375°F for 40 minutes .. When cool, break into pieces and
serve . Serves: 6-8 . Prep: 20 min. . Cooking" 40 min. . Leuel: 1
Reader's Digest The Encyclopedia of Italian Cooking
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