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Polenta and Pine Nut Torte

James Carrier
Yield Makes 8 to 10 servings
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

Nutrition 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

How to Make It

  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.