torta di vernazza
This is delicious with a cappuccino or a glass of Vin Santo. It comes from Trattoria Franzi in Vernazza, Liguria.
for 6
3 vanilla pods, seeds scraped out
250 g unsalted butter, softened, plus extra for the tin
200 g plain flour, plus extra for the tin
225 g caster sugar
4 large, organic free-range eggs, at room temperature
1 large, organic free-range egg yolk, at room temperature
1 tablespoon potato flour
1 tablespoon polenta
Preheat the oven to 180°C/350°F/Gas 4. Line the base of a 500 g loaf tin with parchment paper. Butter and flour this generously.
Cream the butter in an electric mixer, then add the sugar and beat for 5 minutes. The mixture should be very light. With the mixer on its slowest speeds, add the whole eggs, one at a time, making sure each egg is mixed in before adding the next. Mix the vanilla seeds with the egg yolk, and whisk in.
Sift together the plain flour and potato flour, and fold into the mixture. Fold in the polenta. Pour the batter into the prepared tin and bake in the preheated oven for an hour, or until a skewer inserted in the middle comes out clean. Cool on a wire rack.