Photo: Brustengolo (Corn Flour Cake) Recipe
Ingredients
- 3 1/2 cups peeled, cored and sliced Granny Smith apples
- 2 tablespoons freshly squeezed lemon juice
- 2 cups sugar
- 3 1/2 sticks butter, melted, plus more for the pan
- 3 1/4 cups corn flour, plus a little extra for the pan
- 1 1/2 teaspoons baking powder
- 4 eggs
- 1/3 cup coarsely chopped pine nuts, toasted in the oven until golden brown
- 1/3 cup coarsely chopped walnuts
- 2 tablespoons golden raisins, coarsely chopped and soaked in 2 tablespoons anisette
- 1/2 lemon, peel grated
- Garnish: pomegranate seeds and pomegranate molasses
Directions
Preheat the oven to 350 degrees F.
Place the apple slices in a bowl and sprinkle them with lemon juice. Set aside.
In a large bowl, place the sugar and melted butter and mix well. Fold in the flour and baking powder, then beat in the eggs until the mixture is smooth. Add the pine nuts, walnuts, raisins, anisette and lemon peel. Fold in the apples and stir well to combine.
Butter and flour a 9-inch springform pan and pour in the batter. Bake 1 hour and allow to cool before slicing. Garnish with pomegranate seeds and pomegranate molasses.
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By gloriaigonzalez...
Homestead, 48
on January 18, 2010
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I LOVE MARIO BATALLI'S RECIPES. PLEASE TELL ME HOW TO GET THE GOOD RECIPE FOR BRUSTENGOLO. BESIDES, I REALLY LOVE CORNMEAL OR CORN FLOWER CAKES. PLEASE, HEAR ME, AND HELP!!
GLORIA GONZALEZ
HOMESTEAD
By food&art
xxxxx, VA
on February 07, 2007
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After reading the other reviews, I reviewed the original broadcast recipe and followed Mario's television directions. These differed from the print version on the website. The cake was marvelous. Moist, wonderfully gritty from the cornmeal, delicately light. I did halve the recipe and used a 6" pan, baking for 1 hour and 10 min.
By tdw1203_7167168
Tacoma, WA
on February 04, 2007
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If you use cornmeal this recipe is bound to fail. I used masa and even it was too coarse. The leavening will not lift coarse flour. Adjust the cooking time upward; cut the apples into thin half slices. Wait at least 6 hours to serve. The rich butter flavor will not come home before that. Nonetheless, I do not think this recipe will please American taste buds.
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