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.

Piazza San Marco Polenta Cake

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

  1. In a saucepan, bring the water to a boil. Slowly pour in the polenta, whisking constantly to prevent lumps.
  2. Reduce the heat to low and continue to cook the polenta, stirring frequently, for 15-20 minutes or until thickened.
  3. Remove the polenta from the heat and stir in the honey, almond meal, vanilla extract, and salt.
  4. Pour the polenta mixture into a greased cake pan and smooth the top with a spatula.
  5. Sprinkle the sliced almonds over the top of the polenta cake.
  6. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the edges are golden brown.
  7. 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