Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup walnuts, chopped
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
6. Fold in the Gorgonzola cheese and chopped walnuts.
7. Pour the batter into a greased 9-inch springform pan.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan.
10. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 21g
Carbohydrates: 33g
Protein: 8g
Substitutions for ingredients:
- Instead of Gorgonzola cheese, you can use blue cheese or feta cheese.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add chopped dried figs or dates to the batter for a sweeter flavor.
- Top the cake with a drizzle of honey or balsamic glaze before serving.
- Serve the cake with a side of mixed greens dressed with a vinaigrette.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Fold in the cheese and nuts gently to avoid overmixing the batter.
- Serve the cake warm for the best flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and warm it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and sprinkle with additional chopped walnuts and crumbled Gorgonzola cheese.
Garnishes:
Chopped walnuts and crumbled Gorgonzola cheese
Pairings:
- A glass of red wine, such as Barbera or Barolo
- A side of roasted vegetables, such as Brussels sprouts or carrots
Suggested side dishes:
Mixed greens dressed with a vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to store the cake in an airtight container to prevent it from drying out or becoming stale.
Food history:
Torta alla Monferrina is a traditional Italian cake from the Piedmont region of Italy. It is typically made with cornmeal and can be sweet or savory.
Flavor profiles:
The cake has a slightly sweet and nutty flavor from the cornmeal and walnuts, with a tangy and creamy flavor from the Gorgonzola cheese.
Serving suggestions:
Serve the cake as a dessert or as a savory side dish with a meal.
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Region: Italian