Rating: 4 stars
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  • 5 star values: 1

Roxanne Chan serves lemon sorbet with this cakelike cornmeal torte, which can be served warm or cool.

Roxanne Chan, Albany, California
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

248 calories; calories from fat 47%; protein 4.8g; fat 13g; saturated fat 3.1g; carbohydrates 29g; fiber 0.9g; sodium 68mg; cholesterol 48mg.
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