Quince Polenta Cake Recipes

QUINCE POLENTA CAKE

Quince Polenta Cake image

Quinces in a cake! This polenta and almond flour cake with a hint of orange is topped with fresh quinces. It's a deliciously delicate cake that just happens to be gluten-free.

Provided by Buckwheat Queen

Categories Desserts Cakes

Time 1h40m

Yield 8

Number Of Ingredients 10

Ingredients

1 quince - peeled, cored, and sliced
1 tablespoon lemon juice
3 medium eggs
½ cup cane sugar
1 cup almond meal
½ cup polenta
1 orange, juiced and zested
½ cup plain yogurt
1 ½ teaspoons baking powder
1 tablespoon sliced almonds

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch round cake pan.
Place quince in a bowl and cover with fresh water; add lemon juice and set aside.
Cream together eggs and cane sugar in the bowl of a stand mixer on medium speed until pale. Add almond meal, polenta, yogurt, orange juice, orange zest, and baking powder and mix until just combined. Pour batter into the prepared cake pan.
Drain the quince and top the batter with quince slices, pushing down slightly to make them fit.
Bake in the preheated oven for 30 minutes. Cover cake with aluminum foil and continue baking until a toothpick inserted in the center comes out clean, about 20 minutes more.
Allow to cool about 30 minutes before topping with sliced almonds.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 18.8 g, Cholesterol 71.5 mg, Fat 10.3 g, Fiber 2.6 g, Protein 7.7 g, SaturatedFat 1.5 g, Sodium 225.6 mg, Sugar 6.8 g

POLENTA ALMOND CAKE

Polenta Almond Cake image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 12

Ingredients

1/2 cup sliced almonds
1/2 cup whole blanched almonds
1/2 cup finely ground polenta
1/2 cup all-purpose flour
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus 2 tablespoons melted, for pan
1 cup sugar, plus 2 tablespoons for pan
3 large eggs
3 tablespoons freshly squeezed orange juice
1/2 teaspoon pure vanilla extract

Steps:

Preheat oven to 325 degrees. Spread sliced almonds in a single layer on a small baking sheet. Bake until fragrant and golden brown, 10 to 15 minutes. Transfer to a shallow bowl; set aside to cool. In the bowl of a food processor fitted with the metal blade, finely grind whole almonds; set aside.
In a medium bowl, whisk together the ground almonds, polenta, flour, cornstarch, baking powder, and salt; set aside. Pour melted butter into an 8-by-2-inch round cake pan, swirling to coat bottom and brushing up sides of the pan. Sprinkle with 2 tablespoons sugar and toasted sliced almonds; set aside.
Combine butter and remaining 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add eggs one at a time, beating to combine after each addition. Beat in orange juice and vanilla. Add the dry ingredients, slowly beating just until combined.
Pour batter into prepared pan, smoothing top with an offset spatula. Bake until a cake tester inserted into the center comes out clean, about 45 minutes. Transfer baking pan to wire rack to cool for 15 minutes. Remove cake from pan, and cool completely.

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