How to make
Put the softened butter at room temperature in a bowl.
Add the sugar and start beating with a mixer until you get a smooth cream.
Add the eggs one after the other, while still beating with the mixer, for another 5-6 minutes.
In another bowl, sift the white flour with a pinch of salt, baking powder and vanilla.
Add the cornflour and ground almonds.
Add the dry mixture, to the butter and eggs mixture, in portions.
Flavor the cake mixture with 3 tbsp. of rum. Homogenize the mixture well.
Grease and flour the elongated cake tin. Pour the mixture in it.
Bake the corn cake at 360°F (180°C) in a preheated oven for about 40 minutes.
Turn the finished Amor Polenta over onto a wire rack, sprinkle it with powdered sugar and wait for it to cool completely before slicing it!
Enjoy this delicious Italian cake!
