Sweet polenta with amaretto biscuits



200g yellow corn flour

100g baking flour

100g butter

200g granulated sugar

100g raisins

20 "Gastone Lago" Amaretti

3 eggs

1 baking powder

2 tbsp Amaretto liqueur

icing sugar


Pre-heat the oven at 180°.
Prepare a polenta with corn flour and a liter of boiling water, stir constantly for about 30 minutes, until obtaining a mixture without lumps. Let it cool down.
Meanwhile, wash the raisins and let them marinate in the liqueur.
Crumb half of the amaretti. In a bowl, combine the polenta with flour, sugar, butter, beaten eggs, baking powder, amaretti crumbs and raisins with liqueur. Combine well all the ingredients.
The mixture should not be excessively dense, if necessary add hot water.
Grease and flour a round cake mold (24cm diameter) and pour in the mixture, smooth the top with a rubber spatula and bake it for 35-40 minutes, until a crust is formed on the surface.
Let it cool down, demold the cake and dust with icing sugar and the remaining amaretti crumbs.