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Words by Giuseppe DellโAnno. Photo by Matt Russell
Amor polenta is traditionally baked in a half-round, ribbed loaf tin; but any loaf tin will do. It is quick to make, as all the ingredients are worked in the mixer bowl, nevertheless, the result is a moist and light sponge, rustic and with a little bite. The batter only includes a minimal amount of leavening agent; most of the spongy structure is the result of the vigorous whipping of the eggs, so do not cut this step short.
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Amor Polenta Sponge Cake
Ingredients
For the sponge:
- 150 g (5ยฝoz) egg (about 3 medium eggs), at room temperature
- 120 g (ยพ cup) caster (superfine) sugar
- 1 tsp vanilla bean paste
- 100 g scant ยฝ cup unsalted butter, plus extra for greasing
- zest of 1 organic lemon
- zest of 1 organic orange
- ยฝ tsp natural almond extract
- 2 tbsp amaretto liqueur, or rum
- 70 g (ยพ cup) soft wheat 00 flour, plus extra for dusting
- 1 tsp baking powder
- โ tsp salt
- 60 g (1/3 cup) finely ground cornmeal (polenta)
- 100 g (1 cup) ground almonds
- icing confectionersโ sugar, for dusting
For the decoration (optional):
- 10-12 fresh raspberries
- 100 g (scant ยฝ cup) whipping cream (35โ40% fat), cold
- 20 g (generous 1 tbsp) icing confectionersโ sugar
- ยฝ tsp vanilla bean paste
Instructions
To make the sponge:
- Grease the tin well and dust it with flour. Place the shelf in the middle of the oven and preheat it to 170ยฐC (340ยฐF/Gas mark 3).
- Add the eggs, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment and whip the mixture for 6โ8 minutes on high speed until it triples in volume and looks pale and frothy. Meanwhile, melt the butter. Set aside to cool. When the egg mixture is light and fluffy, add the citrus zests, almond extract and liqueur, and gently whisk to incorporate them.
- Sift the flour, baking powder and salt into the mixture, add the cornmeal and ground almonds, and fold them in with a silicone spatula until fully combined. Finally, fold in the melted butter. Ensure that the butter is fully incorporated by scraping the sides of the bowl thoroughly with the spatula. Pour the batter into the prepared tin and bake for 28โ30 minutes, or until the top of the cake is caramel in colour and a skewer inserted into the deepest part of the tin comes out clean. Let the cake cool completely in the tin and then turn it on to a serving plate. Coat the top of the cake with a light dusting of icing sugar.
To decorate:
- Prepare the Chantilly cream following the method on page 75 and place it in a piping bag with a 12mm (ยฝin) star nozzle. Pipe dollops of cream along the sponge and place a raspberry on each one. Store under a cake dome for up to 3โ4 days or freeze for up to a month.
Giuseppeโs Italian Bakes by Giuseppe DellโAnno (Quadrille, ยฃ20), Photography ยฉ Matt Russell