ALMOND POLENTA POUND CAKE
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
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.
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Pedro Lopez
[email protected]This cake was a complete disaster. It didn't rise properly and it was way too dense.
Skyler Rice
[email protected]I didn't like the flavor of this cake at all. I won't be making it again.
2007 E92
[email protected]I found this cake to be a bit dry. I think I'll add some extra butter next time.
Daniel Hargrove
[email protected]This cake is a bit too dense for my taste, but it's still pretty good.
RunItUp Mr. Loudpakk
[email protected]I'm not a big fan of almond flour, but I really enjoyed this cake. The polenta gives it a nice texture.
MD Mizanul Islam
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so delicious!
gulshan hayat
[email protected]I made this cake for a party and it was a huge hit. Everyone loved it!
Pankaj Sarker
[email protected]This is the best pound cake I've ever had! It's so moist and flavorful.
NahidulIslam Munna
[email protected]I love the nutty flavor of this cake. It's a great way to use up leftover polenta.
Akinyele Khadijat
[email protected]This cake is dense and moist, with a lovely almond flavor. It's perfect for breakfast or dessert.
Patrick Downey
[email protected]I was a bit skeptical about using polenta in a cake, but I'm so glad I tried this recipe. The polenta gives the cake a wonderful texture and flavor.
Javaid 1
[email protected]This cake is so easy to make, and it always turns out perfectly. I love that I can use ingredients that I usually have on hand.
Anam Shezadi
[email protected]I've made this cake several times now, and it's always a hit with my family and friends. It's the perfect dessert for any occasion, and it's especially delicious served with fresh berries or a dollop of whipped cream.
Donel Siima
[email protected]This almond polenta pound cake is simply divine! The texture is moist and dense, with a lovely nutty flavor from the almond flour and polenta. I love that it's not too sweet, and the hint of lemon zest really brightens it up.