Aug 5, 2012

Hazelnut mandarin polenta cake
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Ingredients

*Please note: If you do not have access to Nudo Italian olive oil with mandarins, use a high quality olive oil that you have on hand and add the zest of two oranges or three or four mandarins. This substitution also works for lemons.

  • 7 oz / 200g hazelnuts, ground and blanched
  • 5 tbsp /50g polenta
  • 6 tbsp /50g of 00 flour*
  • 8 tbsp extra virgin olive oil crushed with mandarins
  • 7 tbsp /100g butter
  • 3 eggs
  • 1 tsp baking powder
  • 1/2 cup /100g soft brown sugar
  • 1/2 cup /100g granulated (white) sugar
  • mascarpone, a spoonful for each serving

See on www.designsponge.com

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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

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