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corn meal cake
Corn Meal Cake/Torta di Farina (made without white flour, using with corn meal; layered with marmalade)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 cup corn meal
8 eggs, separated
3 cups milk
1/2 cup butter
1/4 cup sugar
rind of 1 lemon, grated
1/4 teaspoon salt

Marsala wine sauce
(Salsa di Vino Marsala)
1/2 cup flour
1 cup boiling water
1 cup Marsala wine
1 1/2 tablespoons butter
1/2 cup sugar


Combine milk, 1 tablespoon butter and salt; scald and stir in corn meal slowly; cook to a smooth paste, remove from heat and cool.

Cream remaining butter with sugar, add lemon rind, and beat in the egg yolks thoroughly.

Add cooled corn meal paste, and fold in stiffly beaten egg whites.

Pour 2-inch layer of mixture into a buttered baking dish, spread with marmalade, and add another layer of mixture; alternating mixture and marmalade, and ending with a layer of mixture on top.

Bake in a moderate oven (350 degrees F.) about 30 minutes.

Serve with Marsala wine sauce.

Marsala Wine Sauce

Mix flour with a little wine until smooth, and add boiling water, stiring constantly; heat, and add butter in small pieces, cooking 5 minutes.

Add sugar and wine.


NOTE: Brandy may be used in place of the wine, if desired.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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