Polenta Almond Cake
Polenta cake is a delicious dessert that originated in Italy. It is made from a combination of cornmeal, almond flour, sugar, butter, and eggs. The result is a dense, moist cake that has a slightly grainy texture and a sweet, buttery flavor. Polenta cake is a unique dessert that is definitely worth trying, especially if you’re a fan of cornmeal or Italian cuisine. In this article, we’ll provide you with a step-by-step guide on how to make the most delicious polenta almond cake.
The Ingredients
Polenta/Yellow Cornmeal
Polenta (ground cornmeal) is the key ingredient in polenta cake, giving it its distinct flavor and texture. When added in its uncooked form to cakes and other baked goods, it provides a unique texture, similar to that of cornbread.
Substituion for Polenta
Polenta is a type of cornmeal that is made from flint corn, a variety of corn that is commonly used in Italy. For an authentic taste, you can use Italian polenta, which is available online from brands such as Bob’s Red Mill.
Regular ground yellow cornmeal or corn grits can also be used as a substitute for polenta in a polenta cake recipe.
If your polenta cake has a gritty texture, it’s possible that you used a coarser grind of cornmeal. To get a smoother texture, it’s recommended to use finely ground cornmeal.
For the polenta cake, the egg whites are whipped separately and then folded into the batter, this gives an extra texture to the cake.
Almond Flour
Almond flour adds a nutty flavor to the cake that complements the sweetness of the other ingredients. It provides moisture to the cake and helps to give it a tender texture.
Almond flour is also a gluten-free alternative to wheat flour, which can be helpful for those with gluten sensitivities or allergies. Additionally, almond flour is nutrient-dense and contains healthy fats, fiber, and protein, making it a more nutritious choice compared to refined wheat flour.
Using almond flour in polenta cake adds flavor, texture, and nutritional value to the recipe.
Orange
Orange juice is used in polenta cake for several reasons. Firstly, it adds a bright, citrusy flavor to the cake, which helps to balance out the sweetness and richness of the other ingredients. Secondly, the acidity in the orange juice can help to activate the leavening agents in the recipe, such as baking powder or baking soda, which helps the cake to rise and gives it a lighter texture. Finally, the liquid content of the orange juice helps to keep the cake moist and tender, making it more enjoyable to eat. Overall, the addition of orange juice is a flavorful and beneficial ingredient in polenta cake recipes.
How Much Juice in One Orange?
On average, one medium orange can yield approximately 1/4 to 1/3 cup (about 60 to 80 milliliters) of juice, depending on its size and ripeness. However, the amount of juice can vary based on the variety and freshness of the orange as well. It’s always a good idea to measure the juice to ensure you have the correct amount for your recipe.
1/2 Cup Orange Juice – 2 Oranges
Equipment
To make a polenta cake, you’ll need the following equipment:
- Mixing bowls
- Hand mixer or stand mixer
- 9-inch cake pan
- Measuring cups and spoons
- Whisk
A stand mixer is ideal for making polenta cake, as it makes it easy to beat the butter and sugar until they’re light and fluffy. However, a hand mixer can also be used. A 9-inch cake pan is a perfect size for this recipe. Measuring cups and spoons are essential for measuring out ingredients accurately, while a whisk is helpful for combining dry ingredients and breaking up any lumps.
If you don’t have a stand or hand mixer, you can mix the ingredients by hand. You can also use a different size cake pan, but be sure to adjust the baking time accordingly.
For the Orange Glaze
A glaze is a simple mixture of liquid and sugar that is poured over the top of a cake to add flavor, texture, and visual appeal. In polenta cake, a glaze is often added to enhance the citrusy flavor of the cake and to add a glossy finish to the top. It also helps to keep the cake moist and tender, which can be especially helpful if the cake is being stored for later consumption. Additionally, the glaze can provide a touch of sweetness that complements the other flavors in the cake, making it more enjoyable to eat.
Tips For Making Perfect Polenta Cake
- Make sure all ingredients are at room temperature before starting.
- Beat the butter and sugar together until light and fluffy. This will take several minutes but is essential for creating a light and tender cake.
- Be sure to fold the beaten egg whites into the batter gently, to avoid deflating them.
- Don’t overmix the batter, as this can make the cake tough.
How To Make Polenta Almond Cake
Polenta Cake
Ingredients
- 100 grams polenta or fine yellow cornmeal
- 1 teaspoon cardamom
- 1 teaspoon baking powder
- 225 grams unsalted butter at room temperature
- 1 teaspoon Vanilla
- 200 grams granulated sugar
- 225 grams almond flour or finely ground almonds
- 3 Nos large eggs
- 1 tbsp finely grated orange zest zest from 2 oranges
For the orange glaze
- 1/2 cup fresh orange juice juice from 2 oranges
- 2 tbsp Honey
Instructions
- Preheat your oven to 350°F and grease a 8-inch round cake pan. Line the bottom of the cake pan with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together the polenta, almond flour, baking powder, cardamom until combined.
Make The Batter
- In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg yolks one at a time to the butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed. Reserve the egg whites in a separate bowl. #Note-1
- Add the dry ingredients gradually to the batter until they are fully combined. Start by adding half of the dry ingredients and beat until just combined. Then, add the other half and repeat the process. It is important not to overbeat the batter.
- Gently fold in vanilla and zest of 2 oranges.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain. Batter is thick in this recipe.
Baking Polenta Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan.
Prepare the Orange Glaze
- In a small saucepan, combine the honey, and orange juice. Cook over medium heat, stirring constantly, until the mixture starts to boil.
- Reduce the heat to low and let the mixture simmer for about 5-7 minutes until it is reduced by half and thickens into a glaze consistency. Stir occasionally to prevent burning. The glaze is still liquidy, not too thick.
- Remove the glaze from the heat and let it cool slightly.
Pour Glaze over the Cake
- Use a knife to scrape around the sides of the pan to loosen the cake. Invert the cake onto a plate and then back onto a serving plate so that the top is facing upwards. Use a skewer or toothpick to poke holes all over the top of the cake. Pour approximately half of the syrup onto the cake and allow it to be absorbed. Optional: Sprinkle orange zest on top for decoration, as well as chopped pistachios.
- Allow the glaze to set for a few minutes before serving. You can serve it with whipped cream, ice cream and drizzle of remaining glaze.
Notes
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