PEACH POLENTA CAKE
This simple, summery cake gets its rustic texture from polenta and ground almonds. Most of its sweetness comes from cut peaches that bubble in a light caramel at the bottom of the cake, then decorate the top when you flip it over. The recipe is from King, a small restaurant in Manhattan where the chefs Clare de Boer and Jess Shadbolt swap the stone fruit out to use whatever is sweet, juicy and in season. Try the cake with peaches, nectarines, plums or even a mix of all three, but make sure to give the cake the time it needs to turn golden brown and firm to the touch. At King, the chefs use the Italian brand Moretti's stone-ground polenta bramata. For a more rustic cake, with a little bite, use coarse polenta. For a more tender crumb, use finely ground polenta.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h30m
Yield 12 Servings
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. Generously butter the bottom and sides of a 9-inch round cake pan and line the bottom with parchment paper. Cut one long strip of parchment paper to line the sides of the pan so that the paper reaches all the way around the pan with no gap at the seam, and stands about 3-inches high.
- Place 1 cup/200 grams of the sugar in a saucepan with just enough water to cover, stir well and place over medium heat. When sugar turns the color of maple syrup, take off the heat and add 2 tablespoons/35 grams of the butter. Swirl to incorporate and pour into the cake pan. Place the fruit flesh-side down in a single layer all over the caramel, cutting a few pieces smaller if necessary to make it all fit. You can cram the fruit; it will shrink as it cooks.
- Add almonds and polenta to a food processor and process until fine, then set aside in a large bowl with the flour, salt, baking powder and lemon zest. In the same food processor, cream the remaining butter and sugar. Add eggs one at a time, making sure each is emulsified before adding the next. Scrape the mixture into the bowl with the flour mixture and fold into the ingredients until smooth. Spoon the batter on top of the fruit and even out the top. Bake for about 2 hours, or until the the top is golden in color, crackled and firm to the touch. Set the cake pan on a rack to cool.
- Once the cake has completely cooled, loosen the sides with the tip of a knife and flip it over in one quick motion, directly onto a serving platter. Holding onto the upside down cake pan and the platter at the same time, shake and bump the pan a little, if necessary, to release the cake, before lifting the pan away. Gently peel away any parchment paper. Slice and serve as is, or with a little crème fraîche on the side.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 20 grams, Carbohydrate 77 grams, Fat 48 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 24 grams, Sodium 136 milligrams, Sugar 47 grams, TransFat 1 gram
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Muchangu Timo
[email protected]This cake is a great way to celebrate summer. The peaches are sweet and juicy, and the polenta gives it a nice dense texture.
Ninsiima Julius
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Ram Dai
[email protected]This cake was easy to make and it turned out great! I used a gluten-free flour blend and it worked perfectly.
Selia Ragab
[email protected]I'm not a huge fan of polenta, but I really enjoyed this cake. The peaches and the crumb topping were the perfect complements to the polenta.
akhpal gandapur
[email protected]This cake is a great way to use up leftover polenta. It's also a great way to get your kids to eat their fruits.
ITZ TOX1CDRAG0N
[email protected]I would recommend this cake to anyone who loves peaches and polenta. It's a unique and delicious dessert that's perfect for any occasion.
Bobby Conerly
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
Ssemujju Farouk
[email protected]I found the polenta to be a bit gritty in the cake. I think I might try using a finer grind next time.
Henry Schaffer
[email protected]This cake was a bit too dry for my taste. I think I might try adding some extra butter or oil next time.
Hassiel
[email protected]I've made this cake several times now, and it's always a success. It's a great way to use up fresh peaches.
Malik irfan Malik
[email protected]This cake is perfect for summer. The peaches are sweet and juicy, and the polenta gives it a nice dense texture.
Angel Mendoza
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it, and I got several requests for the recipe.
Dipunkr Roy
[email protected]This cake was easy to make and turned out beautifully. I used fresh peaches from my garden, and they were perfect in the cake.
Sofia Dankova
[email protected]I'm not usually a fan of polenta, but this cake changed my mind. The polenta added a lovely texture and flavor to the cake, and the peaches were the perfect complement.
yobra tymidz
[email protected]This peach polenta cake was a delightful surprise! The combination of sweet peaches and nutty polenta was unexpected but incredibly delicious. The cake was moist and flavorful, and the crumb topping added a perfect crunchy texture.