Polenta and almond cake

When I first saw this recipe for an almond and polenta cake I was very skeptical. I never imagined that polenta would work well in desserts. Usually we eat polenta with meat or vegetables, never as a dessert. But as you think about it, it's not that crazy to use it as a sweet component. Polenta is basically just cornmeal that is very versatile in its flavor.

The recipe for this dessert is from C. Michalak website, you can find it here. It's very simple and it will really surprise you with the amazing flavor. I especially love the texture of this cake. Polenta makes the cake slightly crunchy and the combination of a moist cake with the crunch is phenomenal. Making the batter is similar to making muffins. First you combine dry ingredients and wet ingredients separately then you combine the two and that's that.

For a prefect finish there is also a tangy lemon icing made from sugar and fresh lemon juice that couldn't be simpler. The icing gives the cake a slightly acidic note that really works well with the polenta and almond flavor.

I would strongly recommend that you make this cake even if you are a bit skeptical. I have given this recipe to a lot of people and they were all very happy with the end result.

Polenta and almond cake

(Makes one 24cm)

Time:

Preparation: 15min

Baking: 30-35min

For the cake:

• 50g all-purpose flour
• 10g baking powder
• a pinch of salt
• 200g butter
• 120g polenta (cornmeal)
• 240g ground almonds
• 150g eggs (3 large)
• 200g granulated white sugar
• 40g orange blossom water (or a tablespoon of almond extract)

For the lemon icing:

• 220g powdered sugar
• 60g fresh lemon juice

Making the cake:

Preheat oven to 170°C (338°F). Line a baking dish or a cake ring with parchment paper.

Melt the butter and set aside to cool. Meanwhile combine the dry ingredients (sifting flour and baking powder) in a bowl.

Combine eggs, orange water and melted butter. Pour the wet ingredients into a bowl with dry ingredients and fold to combine.

        

The batter will be quite thick but thats how it should be. Pour the batter in a prepared dish and place in the oven. Bake for 30 minutes then check with the toothpick. If it comes out dry the cake is done.

Set aside to cool completely.

For the lemon icing:
Combine fresh lemon juice with the powdered sugar and stir to combine. Pour the icing over a completely cooled cake. Wait for the icing to set a little then sprinkle with almond flakes and garnish.