Corn cake with limoncello: yellow raised to the second power
Servings 8
Ingredients
- butter, 225 gr
- caster sugar, 225 gr
- fine polenta flour, 175 gr
- eggs, 4
- limoncello, 100 ml
- flour 00, 60 gr
- baking powder, 2 teaspoons
- limon thyme, a few sprigs
- more butter and corn flour to butter and flour the mould
Instructions
- Beat softened butter with sugar. Add eggs one at a time, then corn flour, plain flours and baking powder sifted together. Add the lemon thyme leaves and about 100 ml of limoncello.
- Grease a round baking pan of 24 cm in diameter, sprinkle corn flour and remove excess. Pour the batter into the cake tin and bake in preheated oven to 190°C for 40 minutes. Let it cool down completely before serving. Dust with icing sugar.
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