lemon/almond polenta torta
andrea payensen, boston globe oct 2003

the cake:
1 1/4
1
 c
c
 blanched almonds
sugar
 put in food processor and grind to a
coarse mixture
1

 ea

 lemon

 quarter, remove seeds, add to above and
pulse 'til mix forms coarse puree
1/2
1/2
2
1/2
 c
c
ea
t
 olive oil (fruity)
milk
eggs
almond extract
 add and process until just combined



1/2
1/4
2
 c
t
t
 polenta
salt
baking powder
 add and pulse briefly to combine


  • pour into 9 in baking pan lined with parchment and bake 55-60 min at 350 deg F, 'til gloden brown and slightly moist in the center
the ricotta cream:
1
1/2
1
 c
c
T
 whole-milk ricotta
sugar
vanilla
 combine in food processor, on-off 'til
smooth

  • server cake in wedges with a spoon of ricotta beside