Almond Polenta Cake (Gluten-Free) @EatDrinkGarden

Once again, Valerie Rice is here to impress with her recipe for a Gluten Free Almond Polenta Cake from her blog Eat Drink Garden. 

Obviously we are a website dedicated to sweets and drinks, but I always like to include my friends that may have some allergies or watch their intake of certain ingredients, so whenever I can post an absolutely delicious, ridiculously amazing Gluten Free recipe, we’re here to help!

I hope you enjoy this one.

Gluten Free Almond Polenta cake

Almond Polenta Cake

Makes one 8-inch round cake

 

1/2 cup almond flour

1/2 cup ground polenta

1/2 cup gluten-free flour (I use Bob’s Red Mill)

1 teaspoon baking powder*

1 teaspoon kosher salt

1/2 cup sliced almonds, toasted

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

Zest of one orange

1 teaspoon pure vanilla extract

 

Fresh berries or seasonal fruit

1 cup heavy whipping cream

1 teaspoon vanilla

 

Set oven to 325

 

In a medium bowl, whisk together the almond flour, polenta, flour, baking powder, and salt; set aside. Pour the two tablespoons of melted butter into an 8-by-2-inch round cake pan, swirling to coat bottom and brushing up sides of the pan. Sprinkle with two tablespoons sugar and toasted sliced almonds; set aside.

 

Combine butter and remaining one 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, zest and vanilla. The batter might look like it’s breaking but it’s totally fine. Add the dry ingredients, slowly beating just until combined.

 

Pour batter into the 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.

 

Slice and serve with fresh berries (or whatever fresh fruit is in season) and whipped cream. Seasonal fruit is always the best tasting, so you don’t need to add any sugar to it. Just enjoy the natural flavor.

 

For the whipped cream: I like to whip it up a few hours before dinner and then store it in the fridge. It makes for quick and easy assembly come dessert time. Whip one cup of heavy cream on high until it starts to thicken, then add the teaspoon of vanilla and beat until desired consistency.

I also wanted to include this note from her website:

Note: I use Bob’s Red Mill products for gluten free flour and almond flour.  Both can be found at Tri-County Produce and Whole Foods. If you have a gluten intolerance here is a list of baking powders that are gluten free as stated by the Clabber Girl site: Clabber Girl Baking Powder, Rumford Baking Powder, Davis Baking Powder, KC Baking Powder, Hearth Club Baking Powder and Royal Baking Powder.

 

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