Polenta and Pine Nut Torte

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

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 47%
  • Protein: 4.8g
  • Fat: 13g
  • Saturated fat: 3.1g
  • Carbohydrate: 29g
  • Fiber: 0.9g
  • Sodium: 68mg
  • Cholesterol: 48mg

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. 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. 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. 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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