Ingredients with Measurements:
- 1 cup polenta
- 2 cups water
- 1 cup milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- Powdered sugar for dusting
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch cake pan with butter and dust with flour.
3. In a medium saucepan, bring the water and milk to a boil.
4. Slowly pour in the polenta, stirring constantly with a whisk to prevent lumps.
5. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
6. Remove from heat and let cool for 10 minutes.
7. In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
8. Beat in the eggs, one at a time, until well combined.
9. Stir in the vanilla extract.
10. In a separate bowl, whisk together the baking powder, salt, and flour.
11. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until well combined.
12. Fold in the polenta mixture until evenly incorporated.
13. Pour the batter into the prepared cake pan and smooth the top with a spatula.
14. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
15. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
16. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories: 345
Fat: 16g
Saturated Fat: 9g
Cholesterol: 90mg
Sodium: 230mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use cornmeal instead of polenta.
- You can use vegetable oil instead of butter.
- You can use almond or coconut milk instead of regular milk.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate polenta cake.
- Top the cake with whipped cream or fresh berries before serving.
Tips and tricks:
- Make sure to whisk the polenta constantly while cooking to prevent lumps.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from breaking.
- Dust the powdered sugar on the cake just before serving to prevent it from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate, and dust the top with powdered sugar.
Garnishes:
Top the cake with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of liquid in the polenta mixture.
Food safety advice:
Make sure to cook the polenta mixture thoroughly to prevent foodborne illness.
Food history:
Valsesia Polenta Cake is a traditional Italian dessert that originated in the Valsesia region of Piedmont.
Flavor profiles:
The cake has a sweet and slightly nutty flavor, with a dense and moist texture.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Region: Italian