Torta Maisotta is a specialty of Piedmont, a region in northwestern Italy. It’s naturally gluten-free, easy to make, perfect for dessert or for breakfast.
For a softer texture, add a cubed apple to its ingredients, like I did.
Serve it with a dab of whipped cream or your favorite fruit preserve.
Ingredients: F W V B Gf
(for 8 people)
- 2 cups of organic fine yellow corn meal
- 3 Tbsp. of organic brown sugar
- 2 eggs
- 4 Tbsp. butter, melted
- ½ cup of water
- ½ cup raisins
- 1/3 cup hazelnuts, chopped
- 1/3 cup almonds, chopped
- 2 tsp. baking powder
- 1 pinch of salt
Warm the oven at 360 F. Soak the raisins in lukewarm water for 15- 20 minutes. Meanwhile, melt the butter and chop coarsely the hazelnuts and the almonds.
In a mixing bowl, mix together the yellow corn meal, sugar, hazelnuts, almonds, the baking powder and the salt. Drain the raisins and dry them with a paper towel, add them to the mix, then add the 2 eggs, the melted butter and the water, stirring well. The mix will appear a little liquid, but the water will be absorbed by the corn meal.
Grease a round 10-inch baking pan and pour the mix into it. Cook for 25/30 minutes at 360 F. Remove from baking pan, let cool on a cooling rack and serve at room temperature.