Amaretto Polenta Pound Cake

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About the Recipe:  This Italian pound cake has a golden color from the eggs and yellow cornmeal or polenta.  Topped with a drizzle of Amaretto, sweet whipped cream, and some crunchy toasted almonds, this shortcake makes an elegant dessert.

Recipe by Cathy Mantuano and Tony Mantuano; in their book –  “Wine Bar Food”:

Cook’s Note:  Since our store didn’t have polenta, I used yellow cornmeal as a substitute and added the toasted almonds for a crunchy finish.  It is a delicious pound cake, and the original recipe uses 3 large eggs and 4 large egg yolks, which gives it a golden color.  I substituted 5 whole eggs in our recipe.

To serve, cut about 8 slices of cake; lay each flat on a plate.  Sprinkle each serving with a tablespoon of amaretto and top with a dollop of whipped cream.  Garnish with toasted sliced almonds; serve with orange slices.

pdf for Copy of Recipe – Amaretto Polenta Pound Cake

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