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Family Cookbook
Polenta Almond Cake
source Davida
She replaces 1/2 C flour with 1/4 C spelt flour and 1/4 C coconut flour (which makes it almost gluten free)

Required Ingredients

½Cupsliced almonds
½Cupwhole blanched almonds
½Cupfinely ground polenta
½Cupall-purpose flour
1 ½Tablespooncornstarch
Teaspoonbaking powder
¾Cupunsalted butter room temperature
Tablespoonunsalted butter melted for pan
Tablespoonsugar for pan
Tablespoonfreshly squeezed ornage juice
½Teaspoonpure vanilla extract
large eggs

Preparation Instructions

  1. Preheat oven to 325˚. Spread the sliced almonds in a single layer on a small rimmed baking sheet. Bake until fragrant and golden brown... 20-25 min. Transfer to shallow bowl and set aside to cool.
  2. Place whole almonds in the bowl of a food processor fitted with the metal blade; process until finely ground. Transfer to a medium bowl; wisk in polenta, flour, cornstarch baking powder, and salt; set aside.
  3. Pour the melted butter into an 8x2 in round cake pan, swirlling to coat bottom evenly and brushing up the sides. Sprinkle with remaining 2 tablespoons sugar and the sliced almonds; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating to combine after each addition. Beat in orange juice and vanilla. Add flour mixture, beating on low speed until just barely mixed.
  5. Pour batter into prepared pan; smooth top with an offset spatula. Bake until a cake tester inserted into the center comes out clean, about 45 minutes. Transfer pan to a wire rack to cool 15 minutes before inverting cake onto wire rack to remove from pan. Re-invert cake so it is top side up. Let cool completely before serving.