Polenta of Marengo

Polenta di Marengo

Soft and fragrant Piedmontese cake, with cornmeal, almonds, raisins and coverage of almond paste.

4 servings

Easy

Piedmont

EasyPiedmont

There Polenta Marengo is a Piedmontese baked dessert with a soft texture and a delicate aromatic profile. cornmeal recalls the name of the preparation and helps to define a characteristic consistency, while almonds, lemon and golden raisins They add aroma, sweetness, and subtle contrasts to the bite. The butter supports the dough and adds softness; the topping almond paste And sponge cake Crumbled introduces a richer and slightly compact finish. The technique is based on the incorporation of egg whites Whipped, to be preserved with gentle movements, and cooked for a long time at a moderate temperature, necessary to stabilize the dessert without drying it out excessively. The recipe is part of the Piedmontese confectionery tradition.

Instructions

Voice reading

7 steps · natural Italian voice

Beat eggs and sugar

Separate the egg yolks from the egg whitesMix the egg yolks and sugar until you obtain a light, smooth cream, without any visible grains. Whip the egg whites to stiff peaks in a clean bowl: the mixture should be white, consistent and able to maintain its shape when lifted whisks.

Prepare the flours

Bring the cornmeal, the cornstarch, the potato starch and the almond flour, or finely ground almonds. Mix the powders until evenly distributed. the mixture The final stage must receive the dry ingredients without forming denser areas or lumps.

Join the egg whites

Incorporate the egg whites Beat the egg yolks and sugar together with a spatula, using bottom-up movements. Be gentle so as not to deflate the mixture: it should appear fluffy, smooth, and slightly frothy.

Complete the dough

Add the prepared flours, the grated lemon zest, thegolden raisins and the melted butter. Mix gently until you obtain a uniform dough, free of streaks of butter and with theraisins distributed throughout the mass.

Prepare the baking pan

Butter one baking pan and flour it evenly, covering the bottom and sides with a thin layer. Pour in the batter and smooth it out without pressing it down: the surface should be even, ready to bake evenly.

Bake the cake

60 min

Bake in a medium oven at 160°C (32°F) for about an hour. Check for doneness when the surface appears firm and lightly golden; the center should not be runny or mushy. Remove the cake from the oven when the structure is firm and uniform.

Complete coverage

Cover the cake with a thin sheet of almond paste, making it stick to the surface. Sprinkle with the sponge cake Crumble finely until evenly coated. Let the finish coat the entire top without creating uneven buildup.

Chef's Tips

Incorporate the egg whites assembled with delicate movements from bottom to top, so the mixture It remains airy and the cake maintains a soft structure during baking.