Fregolata veneziana (almond-polenta cake)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Granulated sugar |
| 7 | tablespoons | Unsalted butter, melted and cooled |
| 2 | Egg yolks | |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Vanilla extract |
| Grated zest of 1 lemon | ||
| 1 | teaspoon | Almond extract |
| ⅞ | cup | Fine yellow or white cornmeal |
| ¾ | cup | All-purpose flour, scant |
| 1 | pinch | Salt |
| Butter for greasing pan | ||
| ¼ | cup | Skinned, toasted hazelnuts (or blanched almonds) |
| ¼ | cup | Skinned, toasted hazelnuts coarsely chopped |
| 2 | tablespoons | Brown sugar, preferably unrefined |
Directions
In a blender ot food processor fitted with a steel blade grind the 1 cup of almonds with 2 to 3 tablespoons of granulated sugar to a coarse powder. Add the remaining granulated sugar and process to a very fine powder.
Transfer the almond powder to the bowl of a mixer or a large mixing bowl and beat in the butter until blended. Add the egg yolks, lemon juice, lemon zest, and the vanilla and almond extracts; mix until well blended. Add the cornmeal, flour, and salt to the almond mixture and stir just until the dough comes together. It is very important not to overwork the dough.
Preheat the oven to 350F. Butter a 9- or 10-inch tart or quiche pan, preferably with a removable bottom. Spread the dough in the pan, using your fingers to distribute dough to the edge. Sprinkle with the chopped nuts and brown sugar.
Bake for 5 minutes. Reduce the heat to 300 F and bake for 45 to 50 minutes longer, until the surface is a pale golden brown. Cool completely on a rack and cut into wedges to serve.
Yield: Ten to twelve wedges.
[ The New York Times; Jan 27, 1988 ] Posted by Fred Peters.