2009 Polenta Meal

mixing polentaA large group of Vittoria Lodge members and their families met on September 20 to share a polenta meal.   Although the polenta production got off to a slow start, there were eventually too many cooks in the kitchen and plenty of polenta toppings and desserts to be served.  In the end, everyone enjoyed great food, wonderful conversations, and left with a belly full of warm polenta.

For more photos from the polenta meal, visit the Vittoria Lodge Photo Album page.

As promised, Teresa Caracci is happy to share the recipe for the Lemon Almond Cake that quickly disappeared. See below or click here for an Adobe pdf version for printing.

Lemon Almond Cake

1 package lemon cake mix
1 cup almond paste
1 cup sugar

Mix cake mix according to directions. Mix almond paste and sugar together to a cornmeal consistency. In a greased 9 X 13-inch pan, pour half the cake mix and then half of the almond paste/sugar mixture. Add the rest of the cake mix, and then top with the rest of the almond paste/sugar mixture. Bake at 350 degrees for 35 to 40 minutes. Serve as is.

Teresa buys her almond paste in Pella, but she says that you can buy Solo brand almond paste at most of the groceries in Des Moines.