I love yellow flour cakes! Surely many of you know it, but for the first time I made Amor Polenta and… I fell in love with it.
Today I propose it in a slightly modified version: discover my idea, gluten-free and butter-free!
Identity Card of the Recipe
- 425.3 KCal Calories per serving
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Ingrediants
- 100 gr of yellow corn flour
- 80 gr of potato starch
- 100 grams of brown sugar
- 100 ml of corn oil
- 1 pinch of salt
- 2 of eggs
- 50 grams of almonds
- 8 gr of baking powder
- 1/2 glass of rum
- to taste of Vanilla Essence
Materials Needed
- Mold for polenta sake or small plum cake mold
- Scale weighs food
- Whip
- Bowl
- Mixer
- Baking paper
Preparation
- First, preheat the oven to 180 ° C (mode: ventilated).
- In a blender, finely chop the almonds, until they are reduced to a powder.
- In a bowl, collect the yellow flour and the potato starch, then add the sugar, salt and vanilla essence. Add the chopped almonds. To taste, pour half a glass of rum or the rum flavoring. Mix the dry ingredients.
In the original recipe, the starch is replaced by white flour. In this version, we offer a gluten-free recipe: moreover, the starch makes the Amor Polenta softer and more sandy.
- Combine the liquid ingredients, ie the eggs and the oil, then mix until a velvety dough is obtained.
- Finally, add half a bag of baking powder.
