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Polenta and Pine Nut Torte





Yields
Makes 8 to 10 servings

Roxanne Chan serves lemon sorbet with this cakelike cornmeal torte, which can be served warm or cool.

Polenta and Pine Nut Torte




James Carrier
 1/2 cup sour cream
 2 large eggs
 1/4 cup olive oil
 1 teaspoon grated lemon peel
 1 teaspoon lemon juice
 3/4 cup all-purpose flour
 1/2 cup polenta or yellow cornmeal
 1 teaspoon baking powder
 3/4 cup sugar
 1/2 cup pine nuts
Step 1
1

In a large bowl, beat sour cream, eggs, oil, lemon peel, and lemon juice until well blended. In another bowl, stir together flour, polenta, baking powder, and 1/2 cup sugar. Stir or beat into sour cream mixture until well blended.

Step 2
2

Pour mixture into an oiled 9-inch fluted tart pan with a removable rim. Sprinkle pine nuts and remaining 1/4 cup sugar evenly over the top.

Step 3
3

Bake in a 350° oven until golden brown, about 35 minutes. Let cool about 30 minutes, then remove pan rim. Serve warm or cool, cut into wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 248Calories from Fat 47
% Daily Value *
Total Fat 13g20%

Saturated Fat 3.1g16%
Cholesterol 48mg16%
Sodium 68mg3%
Total Carbohydrate 29g10%

Dietary Fiber 0.9g4%
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.