Also known as dolce Varese, this cake is in every pastry shop in Lombardia. Corn is a staple food in this region, so it’s no surprise that we’ll be using very fine corn flour. This cake is instantly recognizable in the shop windows of the producers, mainly because of the uniquely shaped pans used for Amorpolenta.
60g corn flour
60g all-purpose flour
125g powdered sugar
125g soft butter
40g almond flour
40g hazelnut flour
100g room temperature eggs
35g room temperature yolks
2 tsp baking powder
3 tbsp liqueur
1 vanilla bean
pinch of salt
butter for mold
flour for dusting
- Preheat the oven to 325 F
- Butter and flour the mold.
- In stand mixer whip the butter with the sifted powdered sugar.
- Mix the eggs, yolks and liqueur together and and a little at a time to the butter mixture.
- Lightly sift the corn flour, all-purpose flour and baking powder.
- Add the hazelnut flour and almond flour to the dry ingredients, stir until the flours are evenly incorporated.
- Fold the flour combination into the whipped egg and butter mixture.
- Fill the mold to approximately 3/4 of the height of the pan.
- Bak for 34-40 minutes, or until a toothpick inserted comes out clean.
- Let cool and dust with powdered sugar before serving.
Did you know
Traditionally when dusting there would be one singular strip of exposed cake underneath the powdered sugar which adds onto the signature look. This cake has such a unique corn flavor beautifully balanced with the richness of the butter and yolks - makes for a very rich, moist texture that is always a enjoyed by everyone. .