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TORTA DI POLENTA

Category:    Cakes, Italian, Desserts
Yield:10 servings
 
------------------------------------CAKE------------------------------------
    2/3 c  Sugar                               1 ts Baking powder
      3 tb Margarine, softened                 1 ts Baking soda
      2    Egg yolks                         1/2 ts Ground nutmeg
      2 ts Vanilla                           1/4 ts Salt
  1 3/4 c  Yellow cornmeal                 1 1/2 c  Low-fat buttermilk
    3/4 c  Flour                                    Vegetable cooking spray

------------------------------TWO BERRY SAUCE------------------------------
    3/4 c  Frozen blackberries, divided      1/4 c  Unsweetened orange juice
    3/4 c  Frozen raspberries, divided         2 ts Cornstarch
    1/4 c  Water                               2 tb Chambord (raspberry liqueur)
      1 tb Sugar                          
 
  For the Cake:
  
  1. Cream sugar, margarine and egg yolks together at medium speed of an
  electric mixer until light and fluffy. Add vanilla; beat at low speed until
  blended.
  
  2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to
  creamed mixture alternately with buttermilk, beginning and ending with
  cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at
  350F for 40 minutes or until wood pick inserted comes out clean. Cool in
  pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry
  Sauce.
  
  For the Sauce:
  
  1. Position knife blade in food processor; add half of the berries, water,
  and orange juice. Process 1 minute or until smooth.
  
  2. Combine sugar and cornstarch in a small saucepan, stirring well.
  Gradually add berry puree, stirring with a wire whisk until blended. Bring
  to a boil over medium heat, cook 1 minute or until thickened. Add remaining
  berries and Chambord; heat thoroughly. Yields: 1 1/4 c.
  
  Serving information:
  
  Cake:    257 calories; fat 6.1 gm; sodium 239 mg Sauce: 16 calories; fat .1
  gm; sodium 0 mg
  
  Source: Cooking Light Magazine, October 1993 Typed for you by: Linda
  Fields, Cyberealm BBS Watertown, NY 1993
 

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