Best 8 Almond Polenta Pound Cake Recipes

POLENTA ALMOND CAKE

Steps:

• Preheat oven to 325 degrees. Spread sliced almonds in a single layer on a small baking sheet. Bake until fragrant and golden brown, 10 to 15 minutes. Transfer to a shallow bowl; set aside to cool. In the bowl of a food processor fitted with the metal blade, finely grind whole almonds; set aside.
• In a medium bowl, whisk together the ground almonds, polenta, flour, cornstarch, baking powder, and salt; set aside. Pour melted butter into an 8-by-2-inch round cake pan, swirling to coat bottom and brushing up sides of the pan. Sprinkle with 2 tablespoons sugar and toasted sliced almonds; set aside.
• Combine butter and remaining 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add eggs one at a time, beating to combine after each addition. Beat in orange juice and vanilla. Add the dry ingredients, slowly beating just until combined.
• Pour batter into prepared pan, smoothing top with an offset spatula. Bake until a cake tester inserted into the center comes out clean, about 45 minutes. Transfer baking pan to wire rack to cool for 15 minutes. Remove cake from pan, and cool completely.

ALMOND POLENTA POUND CAKE

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Butter an 8-by-4-inch loaf pan; dust with flour, tapping out excess. In the bowl of an electric mixer, cut almond paste into 2/3 cup sugar with two forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.
• In a medium bowl, whisk together extracts, cream, and egg yolks. With mixer on medium, gradually add cream mixture to butter mixture. In a small bowl, stir together flour, cornmeal, baking powder, and salt. Sift half the flour mixture over butter mixture, and fold to combine. Fold in remaining flour mixture.
• In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed until stiff peaks form, 2 to 3 minutes. Fold into batter.
• Pour batter into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If top begins to brown too much, cover loosely with foil. Let cool before serving.

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

POLENTA POUNDCAKE

Steps:

• Preheat oven to 375 degrees F.
• Butter and lightly flour the insides of a 10-inch round cake pan.
• Sift together the flour, polenta, baking powder and salt. Set aside.
• In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
• In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
• Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
• Serve this cake with summer fruits -peaches, nectarines, apricots, berries¿-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

ALMOND POUND CAKE WITH LEMON

Steps:

• Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan. Line with a round of parchment, lightly oil this with another tablespoon or so of the oil and then dust with flour shaking out the excess.
• With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next. Fold in the flour and baking powder.
• Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 minutes or until a cake tester comes out nearly clean. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved. Remove from heat and set aside to cool.
• When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely. Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely. Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM

Steps:

• Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
• Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
• For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
• Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
• Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

LEMON POLENTA POUND CAKE

Steps:

• Preheat the oven to 350°F
• Line a 9x5-inch loaf pan with parchment or waxed paper.
• Combine the cornmeal, flour, baking soda and salt; set aside.
• Beat the egg whites until stiff; set aside.
• Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
• Add the lemon juice and milk alternately with the dry ingredients.
• Blend just until the dry ingredients are moistened.
• Carefully fold in the beaten egg whites.
• Spoon the batter into the prepared pan.
• Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
• Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
• Remove the lining paper and cool completely.
• Slice, spread with lemon curd, top with whipped cream and berries.

ALMOND AND LEMON POLENTA CAKE

Steps:

• Preheat the oven to 325°F.
• In a large bowl and using an electric hand whisk or electric mixer, beat the butter and sugar until pale and fluffy, then add the ground almonds and combine.
• Beat in the eggs one at a time.
• Next, add the lemon juice and zest, polenta, baking powder and a pinch of salt.
• Spoon the mixture into a 9in round cake tin (not loose bottomed, 2in deep, lightly buttered and lined with baking parchment) and level out with the back of a spoon.
• Bake on the centre shelf of the oven for 1 hour 10 mins or until the cake is firm to the touch and a metal skewer comes out clean.If the cake appears to be browning too much towards the end of the cooking time, cover the top loosely with aluminium foil.
• When the cake is nearly ready, make a syrup by gently heating the lemon juice, zest and the sugar until the sugar has dissolved, then bubble the mixture for a couple of minutes until slightly syrupy.
• When the cake is cooked, take it out of the oven and drizzle two-thirds of the warm syrup over the top of the cake while it is still in the tin.
• Leave the cake to cool before turning out and slicing.
• Serve drizzled with a little of the extra syrup.