This ancient cake owes its name to its texture, due to roughness of the corn meal. It was traditionally made in the springtime in the countryside near Venice, when people had run out of wheat flour after the winter, and fresh eggs were abundant.
Its ingredients makes it naturally gluten-free.
Ingredients:
(serves 10) Sp V Gf
- 1 + 1/3 cup organic unsalted butter
- 1 cup of superfine sugar
- 1 cup of potato flour
- 1 cup of yellow corn flour
- 5 eggs
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1 pinch of salt
Preheat the oven at 340 F.
Bring the butter at room temperature and beat it with the sugar until pale and fluffy.
Separate the egg yolks from the whites and set the whites aside.
Whisk in the egg yolks, one at a time, making sure it’s well blended in before adding the next one.
Incorporate the potato flour, the yellow corn flour, and the baking powder.
In a mixing bowl, beat the egg whites with a pinch of salt, until white, firm and fluffy. Add the beaten egg whites to the cake mixture, folding them in delicately.
Grease a tall 10-inch round cake pan with butter, dust with some flour, put the cake mixture in the pan and level it with a spatula.
Bake at 340 F for about 30-35 minutes, until golden and firm. Remove from cake pan, let it cool down on a cooling rack, dust it with confectioner sugar and serve cold.