Sometimes you feel like a nut. Sometimes you don’t.
In my case, I always do. I’m the person who won’t even dive into a box of See’s candies unless it’s “nuts and chews.” For me, it’s M&M’s with nuts all the way. And I can happily munch on almonds by the handful, day or night.
This is a cake that appeals to nutty folks like me.
“Polenta Cake with Brutti Ma Buoni Topping” is from “Mozza At Home” (Knopf), of which I received a review copy. It’s the newest cookbook by Nancy Silverton, the chef who helped kick-start the modern-day artisan bread revolution. She’s also the chef/co-owner of Pizzeria Mozza, Osteria Mozza, and Chi Spacca, all in Los Angeles.
As Silverton writes in the book, this cake is the happy marriage of a classic polenta cake, and a traditional meringue and nut cookie called brutti ma buoni, which means “ugly but good.”
Personally, I prefer “distinctive” over “ugly” because I think that’s what this bumpy-topped cake is, owing to a profusion of almonds and hazelnuts mixed with egg white, honey, vanilla and orange flower water that’s strewn over the cake before it finishes baking.