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About the Recipe: This Italian pound cake has a golden color from the eggs and yellow cornmeal or polenta. Topped with a drizzle of Amaretto, sweet whipped cream, and some crunchy toasted almonds, this shortcake makes an elegant dessert.
Recipe by Cathy Mantuano and Tony Mantuano; in their book – “Wine Bar Food”:
Cook’s Note: Since our store didn’t have polenta, I used yellow cornmeal as a substitute and added the toasted almonds for a crunchy finish. It is a delicious pound cake, and the original recipe uses 3 large eggs and 4 large egg yolks, which gives it a golden color. I substituted 5 whole eggs in our recipe.
To serve, cut about 8 slices of cake; lay each flat on a plate. Sprinkle each serving with a tablespoon of amaretto and top with a dollop of whipped cream. Garnish with toasted sliced almonds; serve with orange slices.
pdf for Copy of Recipe – Amaretto Polenta Pound Cake
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