Torta Di Polenta

Recipe Ingredients

		Cake
2/3 cup	131g / 4.6oz	Sugar
3 tablespoons	45ml	Margarine - softened
2		Egg yolks
2 teaspoons	10ml	Vanilla
1 3/4 cups	109g / 3.8oz	Yellow cornmeal
3/4 cup	46g / 1.6oz	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	355ml	Low-fat buttermilk
		Vegetable cooking spray
		Two Berry Sauce
3/4 cup	177ml	Frozen blackberries - divided
3/4 cup	177ml	Frozen raspberries - divided
1/4 cup	59ml	Water
1 tablespoon	15ml	Sugar
1/4 cup	59ml	Unsweetened orange juice
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Chambord (raspberry liqueur)

Recipe Instructions

For the Cake:

1. Cream sugar, margarine and egg yolks together at medium speed of an electric mixer until light and fluffy. Add vanilla; beat at low speed until blended.

2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cake pan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry Sauce.

For the Sauce:

1. Position knife blade in food processor; add half of the berries, water, and orange juice. Process 1 minute or until smooth.

2. Combine sugar and cornstarch in a small saucepan, stirring well. Gradually add berry puree, stirring with a wire whisk until blended. Bring to a boil over medium heat, cook 1 minute or until thickened. Add remaining berries and Chambord; heat thoroughly. Yields: 1 1/4 c.

Serving information:

Source:
Cooking Light Magazine, October 1993

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