By “polenta” or corn flour I mean a powdery yellow flour made of finely ground cornmeal, and it\u00a0must not to be confused with cornstarch (the finely powdered white starch extracted from maize kernels).<\/p>\n
During the past few years, many Italians have changed their culinary habits.
\nIn a country famous in the whole world for pasta and pizza, introducing new flours, different from the usual durum wheat, has been almost a revolution!<\/p>\n
But it’s true. Many people now prefer to use gluten free flours, more than in the past.<\/p>\n
In order to help gluten free flours\u00a0rise, I substitute part of flour with potato or corn starch and I add a little baking soda in addition to dessert yeast.<\/p>\n
![\"Hazelnut](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2019\/09\/IMG_4063.jpg\" "\\"Hazelnut")
<\/p>\n
<\/h4>\nHazelnut and polenta cake recipe<\/strong><\/h4>\nI’m\u00a0pleased with the result and I believe\u00a0this is a great\u00a0gluten-free and dairy-free cake.<\/p>\n
Although\u00a0I didn’t,\u00a0you can substitute the almond milk\u00a0with about 150 g of white yogurt.<\/p>\n
This is a light, not too sweet, super tasty\u00a0corn flour cake. Quick and easy to make though. This corn flour cake\u00a0goes well with just about anything.<\/p>\n
Serve it for breakfast, brunch or merenda.
\nTry it and let me know your opinion!<\/p>\n
Monica, buona cucina<\/p>\n
<\/p>\n
Keep in Touch<\/b><\/h5>\n\n- To receive unpublished recipes, tips, and food stories, sign up for the\u00a0Tortellini&CO newsletter<\/b><\/span><\/a>. You can disable it anytime.<\/li>\n
- Follow me onInstagram<\/b><\/a>,\u00a0<\/b>Pinterest<\/b><\/a>\u00a0and\u00a0<\/b>Facebook<\/b><\/a>.<\/span><\/li>\n<\/ul>\n
![\"Hazelnut](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2019\/09\/IMG_4075.jpg\" "\\"Hazelnut")
<\/p>\n
<\/p>\n
Hazelnut and polenta cake<\/strong><\/h2>\n
\nserves 6-8
\nIngredients<\/p>\n
\n150 g\u00a0Maize corn flour fine grains
\n50 g rice flour
\n50 g corn starch
\n150 g\u00a0cane sugar
\nabout 6 g\u00a0instant dessert yeast
\n200 ml almond milk
\n3 eggs
\n60 g\u00a0dark chocolate chips
\n40 g chopped hazelnuts<\/p>\n
to garnish:
\n40 g blanched chopped almonds + maple syrup to brush<\/p>\n
\nDirections<\/p>\n
\nFirst of all, mix all dry ingredients. Set aside<\/p>\n
Whisk eggs and sugar. Add almond milk and whisk again.<\/p>\n
Now add in dry ingredients and whisk until the mixture is soft and smooth.<\/p>\n
Incorporate dark chocolate chips and chopped hazelnuts and stir with a tablespoon.<\/p>\n
Pour into a round cake\u00a0pan covered with wet parchment paper and bake\u00a0in preheated oven (175C degrees) for\u00a0approximately 35\u00a0minutes (use a\u00a0toothpick to make sure the inside is also cooked).<\/p>\n
Take out from the oven, brush the top with maple syrup and garnish with chopped almond.<\/p>\n
Let cool.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Hazelnut and polenta cake is a gluten free version of a basic Italian recipe. Usually made with traditional flour, few eggs, sugar, milk. Indeed this is the recipe for an easy and simple cake but gluten-free: perfect for breakfast or merenda, it is part of the wider family cake that Italians call ciambella. More or…<\/p>\n","protected":false},"author":2,"featured_media":22423,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2060,2039,2033,2051,2034,2032,2031],"tags":[2170,2171],"class_list":["post-8421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-and-merenda","category-cakes-cookies","category-courses","category-gluten-free","category-ingredients","category-occasions","category-recipes","tag-merenda-en","tag-sweets"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2019\/09\/IMG_4079.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=8421"}],"version-history":[{"count":13,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421\/revisions"}],"predecessor-version":[{"id":38575,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421\/revisions\/38575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/22423"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=8421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=8421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=8421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
I’m\u00a0pleased with the result and I believe\u00a0this is a great\u00a0gluten-free and dairy-free cake.<\/p>\n
Although\u00a0I didn’t,\u00a0you can substitute the almond milk\u00a0with about 150 g of white yogurt.<\/p>\n
This is a light, not too sweet, super tasty\u00a0corn flour cake. Quick and easy to make though. This corn flour cake\u00a0goes well with just about anything.<\/p>\n
Serve it for breakfast, brunch or merenda.
\nTry it and let me know your opinion!<\/p>\n
Monica, buona cucina<\/p>\n
<\/p>\n
Keep in Touch<\/b><\/h5>\n\n- To receive unpublished recipes, tips, and food stories, sign up for the\u00a0Tortellini&CO newsletter<\/b><\/span><\/a>. You can disable it anytime.<\/li>\n
- Follow me onInstagram<\/b><\/a>,\u00a0<\/b>Pinterest<\/b><\/a>\u00a0and\u00a0<\/b>Facebook<\/b><\/a>.<\/span><\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
Hazelnut and polenta cake<\/strong><\/h2>\n
\nserves 6-8
\nIngredients<\/p>\n
\n150 g\u00a0Maize corn flour fine grains
\n50 g rice flour
\n50 g corn starch
\n150 g\u00a0cane sugar
\nabout 6 g\u00a0instant dessert yeast
\n200 ml almond milk
\n3 eggs
\n60 g\u00a0dark chocolate chips
\n40 g chopped hazelnuts<\/p>\n
to garnish:
\n40 g blanched chopped almonds + maple syrup to brush<\/p>\n
\nDirections<\/p>\n
\nFirst of all, mix all dry ingredients. Set aside<\/p>\n
Whisk eggs and sugar. Add almond milk and whisk again.<\/p>\n
Now add in dry ingredients and whisk until the mixture is soft and smooth.<\/p>\n
Incorporate dark chocolate chips and chopped hazelnuts and stir with a tablespoon.<\/p>\n
Pour into a round cake\u00a0pan covered with wet parchment paper and bake\u00a0in preheated oven (175C degrees) for\u00a0approximately 35\u00a0minutes (use a\u00a0toothpick to make sure the inside is also cooked).<\/p>\n
Take out from the oven, brush the top with maple syrup and garnish with chopped almond.<\/p>\n
Let cool.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Hazelnut and polenta cake is a gluten free version of a basic Italian recipe. Usually made with traditional flour, few eggs, sugar, milk. Indeed this is the recipe for an easy and simple cake but gluten-free: perfect for breakfast or merenda, it is part of the wider family cake that Italians call ciambella. More or…<\/p>\n","protected":false},"author":2,"featured_media":22423,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2060,2039,2033,2051,2034,2032,2031],"tags":[2170,2171],"class_list":["post-8421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-and-merenda","category-cakes-cookies","category-courses","category-gluten-free","category-ingredients","category-occasions","category-recipes","tag-merenda-en","tag-sweets"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2019\/09\/IMG_4079.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=8421"}],"version-history":[{"count":13,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421\/revisions"}],"predecessor-version":[{"id":38575,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421\/revisions\/38575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/22423"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=8421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=8421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=8421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/p>\n
<\/p>\n
Hazelnut and polenta cake<\/strong><\/h2>\n
\nserves 6-8
\nIngredients<\/p>\n
\n150 g\u00a0Maize corn flour fine grains
\n50 g rice flour
\n50 g corn starch
\n150 g\u00a0cane sugar
\nabout 6 g\u00a0instant dessert yeast
\n200 ml almond milk
\n3 eggs
\n60 g\u00a0dark chocolate chips
\n40 g chopped hazelnuts<\/p>\n
to garnish:
\n40 g blanched chopped almonds + maple syrup to brush<\/p>\n
\nDirections<\/p>\n
\nFirst of all, mix all dry ingredients. Set aside<\/p>\n
Whisk eggs and sugar. Add almond milk and whisk again.<\/p>\n
Now add in dry ingredients and whisk until the mixture is soft and smooth.<\/p>\n
Incorporate dark chocolate chips and chopped hazelnuts and stir with a tablespoon.<\/p>\n
Pour into a round cake\u00a0pan covered with wet parchment paper and bake\u00a0in preheated oven (175C degrees) for\u00a0approximately 35\u00a0minutes (use a\u00a0toothpick to make sure the inside is also cooked).<\/p>\n
Take out from the oven, brush the top with maple syrup and garnish with chopped almond.<\/p>\n
Let cool.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Hazelnut and polenta cake is a gluten free version of a basic Italian recipe. Usually made with traditional flour, few eggs, sugar, milk. Indeed this is the recipe for an easy and simple cake but gluten-free: perfect for breakfast or merenda, it is part of the wider family cake that Italians call ciambella. More or…<\/p>\n","protected":false},"author":2,"featured_media":22423,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2060,2039,2033,2051,2034,2032,2031],"tags":[2170,2171],"class_list":["post-8421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-and-merenda","category-cakes-cookies","category-courses","category-gluten-free","category-ingredients","category-occasions","category-recipes","tag-merenda-en","tag-sweets"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2019\/09\/IMG_4079.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=8421"}],"version-history":[{"count":13,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421\/revisions"}],"predecessor-version":[{"id":38575,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8421\/revisions\/38575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/22423"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=8421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=8421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=8421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/p>\n
\n50 g rice flour
\n50 g corn starch
\n150 g\u00a0cane sugar
\nabout 6 g\u00a0instant dessert yeast
\n200 ml almond milk
\n3 eggs
\n60 g\u00a0dark chocolate chips
\n40 g chopped hazelnuts<\/p>\n
\n40 g blanched chopped almonds + maple syrup to brush<\/p>\n