Amorpolenta
This might be my new favorite cake. It’s rustic and not too sweet. It pairs wonderfully with strong coffee or tea. And if you mess up and the loaf ends up collapsing in the middle, you can fill it with something truly delectable like lemon curd or jam or whipped cream or Nutella. It almost begs to be over beaten, so the middle sinks and you can “fix” it with something fun. All ingredients MUST be at room temperature, so measure out everything about 4 hours in advance.
Amorpolenta
Ingredients:
60g corn flour
60g all-purpose flour
125g powdered sugar
125g soft butter
40g almond flour
40g hazelnut flour
100g room temperature eggs
35g room temperature yolks
2 tsp baking powder
3 tbsp liqueur
1 vanilla bean (or 2 tbsp of real vanilla extract)
pinch of salt
butter for mold
flour for dusting
Bake temp: 325 F/160C
Bake time: 34-40 minutes
