Amaretto polenta pound cake

MAKES 8 SERVINGS

13 tablespoons unsalted butter, softened

½ cup plus 3 tablespoons yellow polenta

1 cup sugar

3 large eggs

4 large egg yolks

½ teaspoon almond extract

3/4 cup all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

½ cup amaretto liqueur

Whipped cream, for garnish

Preheat oven to 350 degrees.

Grease a 9-inch loaf pan with 1 tablespoon of the butter and then dust inside with 3 tablespoons of polenta, tapping out the excess.

Put the sugar and remaining 12 tablespoons (1½ sticks) butter in bowl of an electric mixer fitted with paddle attachment; beat on medium speed, scraping down sides of bowl as needed, until creamy and well blended, about 4 minutes. Add eggs and egg yolks one at a time, beating well after each addition. Add almond extract, beat for 30 seconds, and remove bowl from stand.

In medium bowl, whisk together flour, baking powder, remaining ½ cup polenta and salt and fold into egg mixture with rubber spatula until combined.

Pour batter into prepared pan and bake for 40 minutes without opening oven door. To test for doneness, insert a toothpick into center of cake; it should come out dry. Let cake cool on a rack for 10 minutes before unmolding. Let cool to room temperature. The cake can be kept, well wrapped, for up to 2 days.

To serve, cut 8 slices of cake and lay each flat on plate. Sprinkle each serving with tablespoon of amaretto and top with dollop of whipped cream.

From Wine Bar Food by Cathy and Tony Mantuano

Nutrition facts per serving: 438 calories, 24 g fat, 14 g saturated fat, 234 mg cholesterol, 44 g carbohydrates, 5 g protein, 180 mg sodium, 0 g fiber