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Polenta Torta (Torta di Farina Gialla)

Preparation time 45 minutes
Bake time 30 minutes
Makes one 23cm (9in) cake 
 

Ingredients

• 170 grams (1½ sticks) butter, cubed
• 150 grams (¾ cup) sugar, divided in two
• 4 eggs, separated
• Zest of one lemon
• 1 tablespoon rum (optional)
• 100 grams (1 cup) almond flour
• 105 grams (⅔ cup) very finely ground polenta / cornmeal
• ⅛  teaspoon salt
   
• Confectioners’ sugar, for dusting
   

1.   Preheat the oven to 175C (350F).
    
2. Butter a springform pan (23cm/9in) and line it with parchment paper, cut to fit.  Butter the parchment.  Place the pan on a baking sheet and set it aside. 
    
3. Measure all the ingredients.
    
4. In a large bowl, beat the butter until creamy.  Add half the sugar and beat until light and fluffy, about 2-3 minutes.  Add the egg yolks, one at a time, and then the zest and rum (if using) and beat until smooth.  Reduce speed to low and gradually add the almond flour and finely ground polenta/cornmeal until just combined. Set aside.
    
5. In a separate clean bowl, whip the egg whites and salt on moderate speed until the beginning stage of soft peaks. Gradually add the remaining sugar, one tablespoon at a time. Increase speed to moderately high and beat until the egg whites hold stiff peaks.
    
6. Fold a third of the beaten egg whites into the yolk mixture to lighten it. Gently fold in the remaining whites until combined.
    
7. Pour the batter into the prepared pan and smooth the top.
    
8. Bake for 30 minutes or until the top is golden and a skewer inserted in the center of the cake comes out dry.
    
9. Let the cake cool completely.  Unclasp the springform sides and invert the cake onto a serving platter. Take off the springform pan bottom and the parchment paper lining.  
    
10. Dust the cake with the confectioners’ sugar and serve. 
     
11. Store leftovers in an airtight container at room temperature.