Polenta and Pine Nut Torte

Ingredients

• 1 teaspoon double-acting baking powder 
• 2 large eggs 
• 0.8 cup flour all-purpose
• 1 teaspoon juice of lemon 
• 1 teaspoon lemon zest grated
• 0.3 cup olive oil 
• 0.5 cup pinenuts 
• 0.5 cup polenta yellow
• 0.5 cup cup heavy whipping cream sour
• 0.8 cup sugar 

Equipment

• bowl
• frying pan
• oven
• tart form

Directions

1. In a large bowl, beat sour cream, eggs, oil, lemon peel, and lemon juice until well blended. In another bowl, stir together flour, polenta, baking powder, and 1/2 cup sugar. Stir or beat into sour cream mixture until well blended.
2. Pour mixture into an oiled 9-inch fluted tart pan with a removable rim.
3. Sprinkle pine nuts and remaining 1/4 cup sugar evenly over the top.
4. Bake in a 350 oven until golden brown, about 35 minutes.
5. Let cool about 30 minutes, then remove pan rim.
6. Serve warm or cool, cut into wedges.