Piazza San Marco Polenta Cake
Indulge in the flavors of Venetian cuisine with this delightful Piazza San Marco Polenta Cake. This traditional dessert is a perfect blend of creamy polenta, sweet honey, and crunchy almonds, creating a unique and delicious treat that will transport you to the heart of Venice.
Ingredients
- 1 cup polenta
- 4 cups water
- 1/2 cup honey
- 1/2 cup almond meal
- 1/4 cup sliced almonds
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a saucepan, bring the water to a boil. Slowly pour in the polenta, whisking constantly to prevent lumps.
- Reduce the heat to low and continue to cook the polenta, stirring frequently, for 15-20 minutes or until thickened.
- Remove the polenta from the heat and stir in the honey, almond meal, vanilla extract, and salt.
- Pour the polenta mixture into a greased cake pan and smooth the top with a spatula.
- Sprinkle the sliced almonds over the top of the polenta cake.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the edges are golden brown.
- Allow the cake to cool before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 4g
- Fat
- 12g
Supplies
Cake pan Saucepan Whisk Spatula
Tools
Oven
Serving suggestions
Serve the Piazza San Marco Polenta Cake with a dollop of whipped cream and a drizzle of extra honey for an extra indulgent treat.
Tips & tricks
For a nutty twist, try adding a handful of chopped pistachios to the polenta mixture before baking.
Cost
$10