Not a cake to eat on its own, but amazing as a layer in an entremet. Its gritty texture makes a great contrast to the smooth mousse, and the saffron is a nice twist.
Ingredients:
- 3 eggs
- 100gr sugar
- pinch of salt
- 1/2 tsp vanilla extract
- good pinch of saffron
- 110gr melted butter
- 100gr polenta
- 25gr flour
- 1.5 tsp baking powder
Makes enough for a 25cm square disc.
Recipe:
Combine the eggs, sugar, salt, vanilla and saffron. Beat for 8-10 minutes until very light and fluffy.
Fold in the melted butter.
Combine the polenta, flour and baking powder. Fold this into the batter.
Divide the batter over a 25cm square cake tin lined with baking paper.
Bake for 15min on 170°C.