Serves 6-8
1 cup all-purpose flour
1 cup corn meal (polenta)
1 cup sugar
1⁄2 cup hazelnuts toasted, skinned, and finely ground
1 grated rind of orange
3 large egg yolks
1 ounce orange juice
1⁄2 cup unsalted butter, softened
1 tablespoon powdered sugar
3 pints of summer berries (blackberry, blueberry, strawberry)
2 tablespoons of sugar
A squeeze of lemon juice
1 cup of whipping cream
Butter Pyrex pie dish or similar sized square pan. Combine flour, corn meal (polenta), sugar, hazelnuts, and orange rind in a large bowl. Add egg yolks and orange juice and mix with your fingers until mixture resembles oatmeal. Cut in butter as if you were making a pastry crust. Press mixture into the pie shell. Sprinkle with powdered sugar and bake for 20 to 30 minutes in a 350-degree oven or until a skewer inserted comes out clean.
In a large bowl, combine berries, sugar, and a squeeze of lemon juice. Toss gently to coat. Whip cream in a stainless bowl to soft peaks. Cut cake into desired sizes and slice in half. Spoon berries and whipped cream over bottom half of cake and replace top half of cake like a sandwich.
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