Torta di polenta
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| 3 | tablespoons | Margarine, softened |
| 2 | Egg yolks | |
| 2 | teaspoons | Vanilla |
| 1¾ | cup | Yellow cornmeal |
| ¾ | cup | Flour |
| ¾ | cup | Frozen blackberries, divided |
| ¾ | cup | Frozen raspberries, divided |
| ¼ | cup | Water |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| 1½ | cup | Low-fat buttermilk |
| Vegetable cooking spray | ||
| ¼ | cup | Unsweetened orange juice |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Chambord (raspberry liqueur) |
Directions
CAKE
TWO BERRY SAUCE
For the Cake:
1. Cream sugar, margarine and egg yolks together at medium speed of an electric mixer until light and fluffy. Add vanilla; beat at low speed until blended.
2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry Sauce.
For the Sauce:
1. Position knife blade in food processor; add half of the berries, water, and orange juice. Process 1 minute or until smooth.
2. Combine sugar and cornstarch in a small saucepan, stirring well.
Gradually add berry puree, stirring with a wire whisk until blended.
Bring to a boil over medium heat, cook 1 minute or until thickened.
Add remaining berries and Chambord; heat thoroughly. Yields: 1¼ c.
Serving information:
Cake: 257 calories; fat 6⅒ gm; sodium 239 mg Sauce: 16 calories; fat ⅒ gm; sodium 0 mg
Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993