Project Description

Gluten Free Italian Cornmeal Cake (Amor di Polenta)

Yield: 2 – 9″ cake pans or 1 – 9×13″ pan

This moist and delicious cake has a subtle hint of cornmeal to it. Try with fresh strawberries and whipped cream for a special treat.

Prep Time: 10 minutes

2 cups (1/2 bag) cornbread mix

6 oz soft butter

3 eggs

3/4 cup powdered sugar

1 1/2 tsp gluten-free vanilla extract

 

1. Preheat oven to 350F. Lightly grease two 9” round cake pans.

2. Combine all the ingredients together and mix on medium speed with a paddle for 3 minutes. The batter will be light and fluffy.

3. Bake rounds for 20-25 minutes until cake tester comes out clean. Larger pans bake for 30-35 minutes.