Polenta Cake

This elegant Polenta Cake is a lighter alternative to traditional heavy cakes, utilizing ground cornmeal and almonds for a unique, tender crumb. The batter is infused with fresh orange and lemon zest, along with rich vanilla bean seeds, creating a complex and aromatic flavor profile. Lightly sweetened and airy thanks to whipped egg whites, it offers a sophisticated finish to any meal. Perfect for afternoon tea or as a refined dessert for dinner parties, this cake showcases the versatility of polenta in baking. It is best served dusted with confectioner's sugar and accompanied by a dollop of sweetened whipped cream or fresh berries to balance the subtle sweetness.

Cooking Method: Baking

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 297

Dietary: Vegetarian

Description

This elegant Polenta Cake is a lighter alternative to traditional heavy cakes, utilizing ground cornmeal and almonds for a unique, tender crumb. The batter is infused with fresh orange and lemon zest, along with rich vanilla bean seeds, creating a complex and aromatic flavor profile. Lightly sweetened and airy thanks to whipped egg whites, it offers a sophisticated finish to any meal. Perfect for afternoon tea or as a refined dessert for dinner parties, this cake showcases the versatility of polenta in baking. It is best served dusted with confectioner's sugar and accompanied by a dollop of sweetened whipped cream or fresh berries to balance the subtle sweetness.

Ingredients

sugar
sugar
butter, softened
egg yolks, room temperature
orange zest, finely grated
lemon zest, finely grated
(or 1 tsp vanilla extract)
natural almonds
yellow cornmeal or coarse polenta
cornstarch
baking powder
egg whites, room temperature
confectioner's sugar
sweetened whipped cream (for serving)

Directions

1
Preheat oven to 325°F (165°C).
2
Generously butter an 8-inch square baking pan.
3
In a large bowl, combine 1/2 cup sugar, softened butter, egg yolks, orange zest, and lemon zest.
4
If using a vanilla bean, scrape the seeds into the mixture; otherwise, add the vanilla extract.
5
Using an electric mixer, beat the mixture at high speed until smooth, light, and creamy, about 2 minutes.
6
In a food processor, finely grind the almonds with the cornmeal, cornstarch, and baking powder until well combined.
7
In a clean, dry medium bowl, beat the egg whites with the remaining 1/4 teaspoon sugar using an electric mixer until soft peaks form.
8
Gently fold the ground dry ingredients and half of the beaten egg whites into the butter mixture until just combined.
9
Fold in the remaining egg whites gently until no white streaks remain.
10
Scrape the batter evenly into the prepared pan.
11
Bake for about 30 minutes, or until the top is golden and a cake tester inserted into the center comes out clean.
12
Transfer the pan to a cooling rack and let cool for 10 minutes.
13
Invert the cake onto the rack and allow it to cool completely.
14
Dust with confectioner's sugar, cut into 6 pieces, and serve with sweetened whipped cream.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 297kcal

% Daily Value *
Total Fat 20.2g32%
Saturated Fat 12.8g64%
Cholesterol 54mg18%
Sodium 161mg7%
Total Carbohydrate 30.3g11%
Dietary Fiber 0.0g0%
Sugars 30.3g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/polenta-cake/