Best 2 Polenta Almond Cake Recipes

Indulge in the delightful fusion of Italian tradition and almond elegance with our Polenta Almond Cake, a culinary masterpiece that tantalizes taste buds with its unique texture and nutty flavor. Embark on a culinary journey with three extraordinary variations of this delectable cake: Classic Polenta Almond Cake, a harmonious blend of polenta's rustic charm and almond's delicate sweetness; Chocolate Polenta Almond Cake, a decadent treat that combines the richness of chocolate with the nutty undertones of polenta; and Orange Polenta Almond Cake, a burst of citrusy brightness that complements the almond's subtle flavor. Each recipe offers a distinct taste experience, inviting you to savor the versatility of this exceptional cake.

Check out the recipes below so you can choose the best recipe for yourself!

POLENTA ALMOND CAKE

Polenta Almond Cake image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 12

Ingredients

1/2 cup sliced almonds
1/2 cup whole blanched almonds
1/2 cup finely ground polenta
1/2 cup all-purpose flour
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus 2 tablespoons melted, for pan
1 cup sugar, plus 2 tablespoons for pan
3 large eggs
3 tablespoons freshly squeezed orange juice
1/2 teaspoon pure vanilla extract

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

Almond Polenta Pound Cake image

This versatile cake is made even better by the addition of toppings like our Caramelized Pineapple, Warm Chocolate Sauce, or Lemon Curd.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 8-by-4-inch loaf

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 cup cake flour (not self-rising), plus more for pan
1/3 cup almond paste
2/3 cup plus 1 1/2 tablespoons sugar
1/3 teaspoon pure vanilla extract
1/3 teaspoon pure almond extract
2/3 cup heavy cream
4 large eggs, room temperature, separated
1/2 cup coarse cornmeal (polenta)
1 teaspoon baking powder
1/4 teaspoon salt

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.

Tips:

For a creamy polenta, use equal parts milk and water. For a firmer polenta, use less milk.
Be sure to whisk the polenta constantly as it cooks to prevent lumps.
If the polenta is too thick, add a little more milk or water.
Polenta can be made ahead of time and reheated gently over low heat.
To make almond flour at home, simply grind almonds in a food processor until finely ground.
Almond flour can be substituted for all-purpose flour in many recipes.
Be sure to use finely ground almond flour for this recipe.
If you don't have a food processor, you can buy almond flour at most grocery stores.
This cake is best served warm with fresh fruit or whipped cream.

Conclusion:

This polenta almond cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a slightly nutty flavor from the almond flour. It is also gluten-free, making it a great option for people with dietary restrictions. Whether you are looking for a special dessert to serve at a party or a simple treat to enjoy at home, this polenta almond cake is sure to please.