This cake, which is really a giant cookie, will send you to heaven on a sweet, nutty little ride. The recipe comes from Patricia Wells, my dear friend and cohort, who loves the same kinds of things I do, including
Paris, food, and nutty, not-too-sweet creations like this one. Patricia got this recipe from a woman named Rosetta Gasparini, part of the kitchen team at the Villa Minora, owned by the Allegrini wine
family. Patricia was near Verona when she met them, thanks to the offices of a mutual friend of ours, Italian gastronome Rolando Beremendi. Rolando is responsible for putting, among other people,
the Rustichella pasta company on the culinary map, and he was indispensable to me when Iworked on Italian Farmhouse Cookbook. His magic doesn’t cease, as he is continually putting good food, good
people, and good experiences together. Patricia returned from a trip to Italy so excited about this recipe that it was in my mailbox within hours of her return, after she’d had time to unpack her bags and test it. When you make it, you will understand why!
Makes about 10 servings
Ingredients:
2 cups (300 g) whole unblanched almonds, lightly toasted
2¼ cups (300 g) unbleached all-purpose flour ¾ cup plus 2 tablespoons (140 g) polenta, instant polenta, or ne cornmeal
½ teaspoon ne sea salt
9 ounces (2¼ sticks/260 g) unsalted butter, melted and cooled
¾ cup (150 g) vanilla sugar (Chapter Breakfast)
1 large egg
Note: This isn’t a cake, and it isn’t a cookie; it is both. Followthe directions exactly, then serve this lovely large creation whole and have guests break off pieces the size that suits them. This can be
either a mid-morning accompaniment to coffee, or an after-meal dessert with a glass of sweet Vin Santo.
As for the number of people it will serve, well, there are three people who live in my house, and with a couple of hungry passersby we ate it all up. Note that you may use either fine cornmeal or instant polenta in this recipe.
Directions:
1. Preheat the oven to 350°F (175°C).
2. Set aside 10 almonds for garnish and place the rest in a food processor. Coarsely chop them—they will be uneven in size, which is fine.
3. In a medium bowl, combine the chopped almonds, flour, polenta, and salt. Toss to blend. Set aside.
4. In a large bowl, combine the melted butter, vanilla sugar, and egg and whisk to blend. Add the dry ingredients and stir to combine until the mixture is homogenous. The texture should be like that of cookie dough.
5. Rub the dough between your hands and let it drop onto the baking sheet so that it covers the sheet without any spaces showing—this creates a gorgeous, uneven surface. Scatter the reserved whole
almonds on top of the dough.
6. Place in the center of the oven and bake until deep golden and crisp, 20 to 30 minutes. Let cool before serving. Don’t be tempted to cut this with a knife—break off pieces of it with your fingers.
