Torta polentina con Robiola Osella


Whisk the eggs with the sugar until they become pale and frothy, then add the grated lemon zest, vanillin, Robiola Osella and melted but almost cold butter.

Now add the two flours, mixed with the yeast, sieving them into the bowl. As you do this, pour in the milk a little at a time.

Pour the mixture into a 24-26 cm tin lined with baking paper, and bake the cake in a preheated oven at 180°C for about 50 minutes.