Amor Polenta-Italian Polenta Cake

Amor Polenta, also known as Italian Polenta cake, is a classic Italian-style tea cake often referred to as Dolce Varese. It’s a slice of regional Italian tradition from the province of Varese, nestled in the foothills of the Italian Alps, and it deliciously captures the heart of Lombardy in northern Italy.

Never has a cake stood out more in simplicity than this Italian polenta cake baked in its distinctive ribbed loaf pan.

Just thinking about cornmeal instantly transports me back to my childhood kitchen, where Mamma would stir a steaming pot of the creamiest polenta I’ve ever tasted. She’d top it with the teeniest meatballs, smothered in a rich tomato sauce, and served straight from the stovetop to the tabletop. 

That same golden ingredient  Mamma so deliciously used would find its way into my baking, giving a wonderful crusty texture to Italian polenta bread, and a delicate, gritty texture to my Italian S-shaped cornmeal cookies.

Cornmeal also lends just the right delicate crunch to Chocolate Pine Nut Biscotti for the ultimate indulgence.

It’s amazing how one simple ingredient lends so much comfort, tradition, and endless possibilities—from past to present, it’s all in one delicious bite.

Let’s get baking!

Key Ingredients for an Italian Polenta Cake

This golden-hued loaf is made with a unique blend of polenta cornflour, OO flour, and finely ground hazelnuts, resulting in a tender crumb, delicate texture, and aromatic essence from a splash of liqueur, vanilla, and lemon zest.

It has a rustic country charm with a subtly sweet flavour. Although it’s customarily served with a dusting of powdered sugar, you can elevate it to a show-stopping creation, crowned with dollops of whipped cream and fresh berries…for all those special occasions we love so much.

With just a few essential ingredients, you’re well on your way to making this unique, flavourful cake.

• Fine yellow polenta corn flour: Cornflour adds a delicate crunch and a beautiful golden colour. For the best texture, I prefer fine polenta corn flour. The coarser grind tends to be too gritty for my taste. You can substitute the cornflour with cornmeal.
  
• Finely Ground Roasted Hazelnuts: Roasted nuts lend moisture and a subtle nutty sweetness to baked goods. Roast the hazelnuts and remove skins before grinding. You can also substitute the ground hazelnuts for ground almonds.
  
• OO Flour: Double-zero flour gives the cake a lighter and airier texture, but you can easily substitute it with all-purpose flour.

How to Make a Traditional Amor Polenta Cake

1- Place the sugar and softened butter in the bowl of a stand mixer. (Or use a large bowl and a handheld mixer)

2- Beat the butter and sugar together for at least 7 minutes. It should be well combined and pale yellow in colour.

3- Beat in the eggs one at a time, while beating well after each addition.

4- Stir in the lemon zest, vanilla and liqueur of your choice. (I used Amaretto liqueur) Other great options are Galliano, Rum or Grand Marnier liqueur.

5- Sift in the dry ingredients. Any larger bits of ground hazelnuts that don’t pass through the sieve can be stirred in.

6- Mix until combined.

7- Transfer the batter into a prepared, greased, and floured baking pan. (If you don’t have the ridged baking pan, you can use a regular 9×5 loaf pan.)

8- Bake in a preheated oven, 350 degrees F, for 35 to 40 minutes. When ready, the cake should spring back when lightly touched. Or, check for doneness with a toothpick. If it comes out clean, then the cake is ready.

9- Allow the cake to cool in the baking pan for about 30 minutes before inverting the cake pan and releasing the cake.

10- Make sure the cake cools completely before cutting into it. This way it maintains its delicate structure and moist crumb. Then dust with powdered sugar before serving.

Serving Suggestions

The traditional Dolce Varese cake is customarily served with a dusting of powdered sugar. But you can dress it up with an indulgent touch and pair it with:

• Dollops of fresh whipped cream, topped with seasonal berries.
• Drizzle with honey, accompanied by fresh fruit.
• Slice individual portions and top with a scoop of gelato.

More Hazelnut Based Desserts You’ll Love

Baci Di Dama, Italian Hazelnut Cookies: This easy to make recipe is an eggless based dough made with finely ground hazelnuts and nestled together with a dollop of dark sinful and silky chocolate. 

Nutella Hazelnut Biscotti: These orange scented, once baked biscotti are made with pasta frolla, which is basically an Italian sweet pastry dough. It renders these Italian filled cookies ever so tender with a crumbly bite.

Biscotti Mezzaluna with Nutella: The soft dough is rolled out, cut into rounds, filled with Nutella and folded over to form half-moons. They’re a darling to make and perfect for those special occasions.