Recipe: MEGA MOIST ALMOND & POLENTA CAKE

FINALLY, got round to typing it out. It's my favourite cake that I make at the moment. I'm about to make it for a friends b-day tomorrow, so good timing.

MEGA MOIST ALMOND & POLENTA CAKE

¾ cup butter
1 cup sugar
4 eggs
½ cup milk
1 teaspoon vanilla extract
2 cups almond flour
2 tablespoons cornmeal (NOT cornstarch)
Pinch of salt
2 teaspoons baking powder

Preheat oven 350F
Grease 9 to 10 inch cake tin (a tin with removable sides works best)
Cream butter & sugar (mixer is best – rest you can mix by hand)
Add the eggs
Add milk & vanilla
Add flour, cornmeal (optional), salt & baking powder
Beat until creamy
Put in pan
Bake 30-35 minutes
Let the cake stand for half an hour before you removing from the tin
Serve with whipped vanilla cream and sweet sliced fruit of your choosing.

Few additional notes:

o It’s a VERY light and pretty cake
o Lasts for about 3-4 days
o I like strawberries best, and don’t like it with the cream (I don’t like whipped cream)
o The cornmeal makes the cake crunchy, which softens the day after baking. (I make this cake the day before to serve to guests the next day).
o Upon serving, pop the slice of cake into the microwave for 12 seconds to bring out the flavours and warm it up a bit. Fine room temperature though.
o Cake works well without the cornmeal if that’s more to your taste
o Good for breakfast! Excellent with a cuppa.

ANGIE xo

7 years ago

greycat6

Veteran

YUM!

Looking to make a birthday cake for my hubby this weekend. I don't need to search any further. Thank you!

Emily K

(website)

Looks yummy. I have a real weakness for this sort of recipe but I'm still shopping around for the best possible version of it. I'll definitely give it a try!

Joyce B

Thank you, Angie! My grandmother used to make a delicious Romanian polenta cake called malai. I will try your recipe, sounds and looks delicious!
I do not like whipped cream, either, I also eat my strawberries nice and plain.

Meredith

This sounds heavenly. Will try it soon!

rachylou

Yum!

Anonymous

That is so nice of you to share this! I've never seen a cake with this combination of ingredients and it sounds delicious! I like the do it yourself accessorizing with the whipped cream and fruit as I've never liked frosting!

anne

Thanks Angie. I think I was one of the people asking for this so I appreciate your typing it up. Being gluten free and fond of baking, I've cooked cakes with polenta and/or almond meal before, but I think the proportions were different, and I'm keen to try this one!

Suz

That looks fantastic, Angie. I am going to make it for Mark's birthday. Thank you!

elpgal

Thanks Angie. I was hoping you would post the recipe.

Staysfit

This looks wonderful! I think I'm going to surprise my men! Thanks! XO

Angie

Fashion Stylist

It's a pleasure, ladies. Glad I got it done. I changed the recipe so that's why I couldn't provide a link and had to type it out.

High five, Joyce. I don't like whipped cream.

Emily, I tried a similar cake recipe from a friend and I didn't like very much (more ingredients and more complicated to make). It wasn't moist and sweet. This one IS, after I doctored the ingredients a bit. It's simpler, lighter and hits the spot.

Yes, Anne. This is good a gluten-free option.

It's mine and Greg's favourite cake at the moment, and I JUST made it for a dinner party tonight - a request by his wife for the birthday husband. See pics:

Mochi

I just made this. Angie, it looks and smells amazing. It's cooling down now and waiting for hubs and his friend to drop in for a snack (they'll be surprised). THANK YOU.

HAH, Nancy. That's sooooo fab. The raw batter is nice too. I'll be handing out slices tonight with you. Enjoy.

Lyn D.

Thanks Angie- this looks yummy!

It turned out so light, fluffy and amazing. You absolutely don't need whipped cream. It's rich and yummy.

Inge

Moderator

I am going to make this ASAP!!-)

Thanks so much for posting the recipe, Angie! (It looks so scrumptious!)

RobinF

Looks delicious! I am a fan of cornmeal so will definitely give this a try!

I'm going to try this too ! Have you experimented with other forms of sugar or sweetener , or less of it ? I prefer not to use white sugar where I don't have to .

Lisa, I am going to try it with coconut sugar this week. I will let you know how it turns out.

Summer

Looks and sounds delicious, Angie.

Good idea Meredith. I just went to start the recipe - with coconut sugar - and discovered I'm short of butter. Grr. Tomorrow then:)

SarahTheWhite

Ohhh... I am intrigued... thank you for sharing!

I cooked it yesterday. Used 185g of butter which an internet search told me is equivalent to 3/4 cup (hard to measure in cups).

I accidentally had the temp a bit too high for half of it so I think it got a little too brown but was ok. between me and 2 of my daughters we have eaten well over a quarter! Moreish!

I didn't have strawberries and I do feel it is the sort of cake that needs something to go with it, rather than be standalone I'll try it tonight with some defrosted raspberries or blueberries, as strawberries are at out of season prices here in Aus.

Hope you are enjoying your time with your Dad, Angie!

Here's how we just ate it. Everyone in the family loved it
I would advise larger slices than this!

Diana

Angie, this sounds delish! I am tempted to make it this week and I hardly ever bake. Have you ever tried adding lemon or lemon glaze? (Just because I love lemon anything!)

Eliza

Appreciate this and will try on a baking opportunity soon.

Many thanks.

I subbed in organic coconut sugar- and probably should have done some research before doing do. I've forgotten more than I learned in basic baking chemistry, but it didn't work. The batter resembled cookie dough , and while it baked evenly and well, it is too dry and a bit crumbly - even slightly underbaked. I'm sure it will be fine with fruit and ice cream or whipping cream, but let's just say that I won't be doing that again .

Firecracker (Sharan)

Ooh, sounds good!

Glad it worked, Anne and Nancy. It's the most scrumptious cake. I can eat it on its own. No fruit or cream required. It's that moist and tasty. And not that rich. It doesn't sit in your stomach like a brick.

Lisap and Meredith, coconut sugar does not sound like a good idea or substitute. It won't cream with the butter which is important. It will change the chemistry in a less than fab way - and alter the taste too. Make the cake as it is! It's a good thing! I've perfected the recipe. *smiling*

Diana, the cake will probably taste off with lemon glaze. It's not spongy. But lemon or orange zest will work well. I may have done that once actually. Yummy. (I love sponge cake with lemon glaze so I get why you wanted to try it here).

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