Sturgeon Bay Visitor Center Recipes
Reynold’s House Hazelnut Polenta Torte
- 1/2 stick butter (room temperature)
- 1 cup sugar
- 2 large eggs
- zest and juice from two oranges
- 2 tsps vanilla
- 1/2 cup ricotta cheese
- 1 1/2 cups hazelnuts roasted and ground
- 1/2 cup polenta or corn meal
- 1/2 cup unbleached flour
- 1 tsp baking powder
- 1/2 tsp salt
- fresh raspberries
Preheat oven to 350 degrees - put hazelnuts in to roast while making batter (about 15 minutes).
Grease a 9-inch springform pan. Beat the butter and sugar together in a large mixing bowl. Add the eggs one at a time, beating after each addition. Add the orange zest, vanilla, and ricotta, and beat to combine.
Remove hazelnuts from oven and grind into a flour, pour ground hazelnuts into a medium bowl, add polenta, flour, baking powder and salt - whisk to combine.
Add half the hazelnut mixture to the egg mixture and mix just to combine. Add half the juice and stir. Repeat with remaining hazelnut mixture and juice. DO NOT OVER MIX.
Pour batter into prepared pan and bake 35 minutes. Allow cake to cool in pan 10 minutes, release the sides and serve warm with fresh berries.
Makes 8 - 12 servings.
We hope you enjoy this recipe, courtesy of Reynold's House Bed & Breakfast.