Polenta and Pine Nut Torte

Polenta and Pine Nut Torte Recipe
James Carrier
Roxanne Chan serves lemon sorbet with this cakelike cornmeal torte, which can be served warm or cool.

Yield:

Makes 8 to 10 servings

Recipe from

Sunset

Nutritional Information

Calories 248
Caloriesfromfat 47 %
Protein 4.8 g
Fat 13 g
Satfat 3.1 g
Carbohydrate 29 g
Fiber 0.9 g
Sodium 68 mg
Cholesterol 48 mg

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

Preparation

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.

Roxanne Chan, Albany, California,

Sunset

April 2004
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