Renaissance Cooking

...learn how at Cooking Vacations

 

Almond Polenta Cake

Serves 6

For the cake:
8 oz Butter, softened
2 Lemon rinds finely grated
1 cup Caster Sugar (fine sugar)
3 Eggs, separated
¼ cup Lemon juice
1 - ½ cups ground Almonds
1 cup fine Polenta (cornmeal)

For the syrup:
¼ cup Lemon juice
¼ cup Sugar

Preheat the oven to 350°F. Lightly grease and flour a 9-inch round cake pan.

In a bowl, beat the butter, rind, and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the juice, ground almonds, and polenta.

Whip the egg whites until soft peaks form. Carefully fold into the batter mixture.

Spoon the mixture into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

To make the syrup, boil the lemon juice and sugar in a small saucepan, stirring until the sugar is dissolved. Spoon the syrup over the hot cake wedges.

The Secret is in the Fondi with Cooking Vacations in Milan

Join Cooking Vacations in Milan for cooking with our Executive Chef team and a special Chef's Table tasting lunch following. Held every Saturday morning, these classes book up far in advance, so we suggest you book early!

Lend a hand to prepare a six-course menu including meat and fish specialties then take a seat and watch the Chefs work their magic in finishing and presenting each course. The greatest take-home lesson of this class, even if you will never make another Quenelle in your life, is the importance of the bases, fondi in Italian, that include broths, sauces or glazes. Whether it's a monkfish fumetto or a caramelized chicken fondo, these base sauces are what make the foods so delicious in this 5-star kitchen and are easy to make at home.

For more information visit

Executive Chef Cooking ~ 1 Day Class In Milan

 or

www.Cooking-Vacations.com