This was definitely a very interesting recipe. It certainly tasted great, but it was a very different texture than the average cake thanks to the almond flour and polenta. We layered (not gluten free) streusel on the top and bottom of the cake, so if you want the cake to be gluten free, leave those out.
“If you can’t eat ground almonds, try another recipe.”
- 60 g unsalted butter
- 60 g granulated sugar
- 135 g pastry flour
- 1 g salt
- 1 mL vanilla extract
- 1 pinch lemon zest
- Liquify the butter and mix in all the dry ingredients.
- Once a crumble has formed, push everything through a cooling rack to get evenly sized crumbs.
- You can use brown sugar to get a more caramel style flavour.
ALMOND POLENTA CAKE
- 115 g unsalted butter
- 115 g granulated sugar
- 2 eggs
- 115 g almond powder
- 60 yellow cornmeal
- 4 g baking powder
- 1 pinch salt
- 1 piece lemon zest
- lemon juice
- Prepare 2 pastry rings (with parchment paper bases) on solid pans
- Put ¼ of the streusel at the bottom of each pan
- Cream the butter and sugar together until it is very white
- When the butter and sugar are creamed, mix in the eggs one at a time.
- Add in the dry ingredients and the lemon and mix well
- Pipe the mixture into the rings
- Top the cakes with the remainder of the streusel
- Bake at 325 F until the tops are nicely browned (~35 mins)
- Use ingredients that are at room temperature.
- Use a bain marie to cream the butter and sugar, so that you can heat the butter slightly as needed – the leavening is all about the temperature
- Using perforated pans can cause the bottom to brown too quickly.