Archives: Ricette


Crumbly and rustic polenta and almond cake



 40 minutes

Ingredients per 10 Portions

Flour, 6 oz
Corn flour,6 oz
Baking powder, 2 tsp
Butter, 6 oz
Almonds, 6 oz
Eggs, 2
Lemon juice and zest, 1
Sugar, 5,6 oz
Salt, a pinch


Sift the flour in a bowl, then mix it with the corn flour and the baking powder.
Grind the almonds using a processor, leaving a handful aside for decoration. Then put the flour on your worktop. Make a hole in the middle and add the eggs, the ground almonds, the softened butter, salt, sugar, juice and zest of the lemon.
Incorporate the ingredients and form a ball with your hands.
Line a baking tray with parchment paper (or grease well your baking tray) and put the pastry on it. Then make it even by pressing it with your finger tips. Put the remaining almonds on top.
Cook at 356F for 35 minutes until golden.
Let it cool down before serving.

Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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