Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 stick unsalted butter, softened
1/2 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract or rum
Vanilla bean seeds, optional (Use seeds from 1/2 to a whole bean.)
3/4 cup unbleached all-purpose flour
3/4 cup almond flour
3/4 cup fine ground yellow cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Confectioner’s sugar to sprinkle
Preheat the oven to 350°F.
In a bowl, cream the butter and sugar until light and fluffy; beat in eggs one at a time; beat in vanilla or rum and vanilla bean seeds. Set aside
In another bowl stir together the flour, almond flour, cornmeal, salt and baking powder; add to egg mixture and blend until well combined.
Pour into well buttered and cornmeal-dusted pan.
Bake until golden brown; about 35 to 40 minutes; cool. (Baking time may vary depending on the type of pan that is used.) Unmold and dust heavily with confectioner’s sugar. Serve as is or gild the lily.
Gilding the lily:
Mix 1/2 cup softened mascarpone cheese, 2 tablespoons heavy cream and 2 tablespoons sugar together until smooth. Add 1/4 cup Fabbri* strawberries in syrup and serve as garnish to sliced cake.
*See their whole selection of dessert toppings on-line:
This recipe is featured on show 2725 – Lombardia Dinner, Milano Style.