Print 3x5 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Polenta Poundcake
Recipe courtesy Michael Chiarello

Ingredients
1 1/2 cups all-purpose flour
3/4 cup polenta, fine grind
1 teaspoon baking powder
Pinch salt
3/4 cups sweet unsalted butter (1 1/2 sticks)
1 1/4 cups sugar
1/2 cup almond paste
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6 large eggs, separated
1 cup heavy cream


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Powdered sugar, for serving

Preheat oven to 375 degrees F.

Butter and lightly flour the insides of a 10-inch round cake pan.

Sift together the flour, polenta, baking powder and salt. Set aside.

In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of
the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in
vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure
that each is mixed in before the next is added. Alternately, beat in small amounts
of the sifted dry ingredients and the cream to the butter mixture, beginning and
ending with dry ingredients.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved


In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar
and beat until whites form soft peaks. Fold into batter gently but thoroughly.
Pour the batter into the cake pan. Bake on the middle shelf of the oven for about
60 minutes, or until a tester inserted in the center comes out clean. (Do not test
or move the cakes before they have baked for at least 45 minutes since they are
delicate and may fall.)

Allow the cake to cool and when cooled remove from the pan and dust the top with
powdered sugar. Cut into eighths or tenths.

Serve this cake with summer fruits—peaches, nectarines, apricots,
berries—tossed with a little sugar, freshly squeezed lemon juice and a pinch
of gray salt.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved



Instructions
1 1/2 cups all-purpose flour
3/4 cup polenta, fine grind
1 teaspoon baking powder
Pinch salt
3/4 cups sweet unsalted butter (1 1/2 sticks)
1 1/4 cups sugar
1/2 cup almond paste
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6 large eggs, separated
1 cup heavy cream

4

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Powdered sugar, for serving

Preheat oven to 375 degrees F.

Butter and lightly flour the insides of a 10-inch round cake pan.

Sift together the flour, polenta, baking powder and salt. Set aside.

In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of
the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in
vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure
that each is mixed in before the next is added. Alternately, beat in small amounts
of the sifted dry ingredients and the cream to the butter mixture, beginning and
ending with dry ingredients.

5

Copyright 2006 Television Food Network, G.P., All Rights Reserved


In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar
and beat until whites form soft peaks. Fold into batter gently but thoroughly.
Pour the batter into the cake pan. Bake on the middle shelf of the oven for about
60 minutes, or until a tester inserted in the center comes out clean. (Do not test
or move the cakes before they have baked for at least 45 minutes since they are
delicate and may fall.)

Allow the cake to cool and when cooled remove from the pan and dust the top with
powdered sugar. Cut into eighths or tenths.

Serve this cake with summer fruits—peaches, nectarines, apricots,
berries—tossed with a little sugar, freshly squeezed lemon juice and a pinch
of gray salt.

6

Copyright 2006 Television Food Network, G.P., All Rights Reserved




7

Copyright 2006 Television Food Network, G.P., All Rights Reserved