Polenta and Pine Nut Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roxanne Chan serves lemon sorbet with this cakelike cornmeal torte, which can be served warm or cool. Ingredients:
1/2 cup sour cream |
2 large eggs |
1/4 cup olive oil |
1 teaspoon grated lemon peel |
1 teaspoon lemon juice |
3/4 cup all-purpose flour |
1/2 cup polenta or yellow cornmeal |
1 teaspoon baking powder |
3/4 cup sugar |
1/2 cup pine nuts |
Directions:
1. In a large bowl, beat sour cream, eggs, oil, lemon peel, and lemon juice until well blended. In another bowl, stir together flour, polenta, baking powder, and 1/2 cup sugar. Stir or beat into sour cream mixture until well blended.
2. Pour mixture into an oiled 9-inch fluted tart pan with a removable rim. Sprinkle pine nuts and remaining 1/4 cup sugar evenly over the top.
3. Bake in a 350° oven until golden brown, about 35 minutes. Let cool about 30 minutes, then remove pan rim. Serve warm or cool, cut into wedges.
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