Limoncello Polenta Cakes Recipe - Recipe Center - Raley’s Family of Fine Food Stores


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Limoncello Polenta Cakes
Ingredients
1/2 cup plus 2 tbsp. butter
1 cup sugar
1/3 cup sour cream
3/4 cup limoncello
1 tsp. vanilla extract
3 ea eggs
1 cup flour
1/2 cup polenta
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cups fresh blueberries
3 tbsp. honey
2 tsp. lemon zest
Directions
Preheat oven to 325°F. Spread 2 tbsp. butter into eight
(1-cup) ramekins. In a large bowl, beat remaining butter and
sugar until light and fluffy. Add sour cream, 3 tbsp.
limoncello, vanilla and egg yolks; beat for 5 minutes more.
Stir in flour, polenta, baking soda and salt.

In a separate bowl, beat egg whites until stiff peaks form;
gently fold into polenta mixture. Pour into prepared
ramekins and bake for 30 minutes. Let cool.

To prepare topping, combine remaining limoncello,
blueberries, honey and lemon zest in a small saucepan. Bring
to a boil, then simmer for 2 to 3 minutes. Let cool slightly.

To serve, invert cakes onto 8 dessert plates; pour equal
amounts of sauce over the tops. Garnish with a dollop of
whipped cream, if desired.

Makes 8 servings.
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