Italian Pound Cake
This flat, crumbly cake comes from Mantua in the region of Lombardy. My friend Terri Rozzi, who comes from that region, gave me her recipe, which I have altered slightly. Use finely ground cornmeal; if you have only coarse cornmeal, grind it fine in a food processor. This batter is more the consistency of a dough; don’t be surprised by its compactness and dryness, which give it its crumbly texture and its name. This is a good cake to have on hand for company.
This recipe was featured on Season 8 - Episode 813.
I enjoy watching Ciaoitalia program!