#polenta cake

[morethansalad]

Plum Cardamom and Rose Polenta Cake (Vegan & Gluten-Free Friendly)

[reginacooks]

Day 37

During my morning coffee ritual - grind, brew, plunge, consume - I was flipping through Vegetarian Cooking for Everyone (Deborah Madison) and came upon “Polenta Pound Cake” with a hand-scribbled note (my hand) “Very good.” I need to change that to “Excellent.” Because it really is. 

I love the texture of cornmeal, especially in this cake. The cake calls for pine nuts to be sprinkled on top and gently pressed into the batter before putting in the oven. My notes say to use almonds, but I had the pine nuts and today I thought, Why not? They really add a unique flavor, and slight crunch. With the texture of the cornmeal, it almost crackles when eaten. The almond extract and the zest of a whole lemon add wonderful flavor to such a simple concoction. The recipe also recommends sprinkling with powdered sugar after cooling down a bit, and I’m glad I did that, too. Also, it says the cake goes well with fruit, and I went shopping today (love it but dread it) and could not resist the tray of strawberries, even though they are not in season. They were a great accompaniment to this cake.   

This is a perfect cake to go with your afternoon tea. Billy, who is normally very restrained about food said, “It’s great!”

Here’s what you do:

Preheat the oven to 350 degrees and butter a 5x8 inch loaf pan and dust with flour. Set aside. In a mixer cream together 1/4 pound room temp butter and 1 scant cup of sugar. Mix until fluffy, about 3 minutes. Add 3 eggs, one at a time. Add grated zest of one lemon, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. Add 1/2 cup of yogurt or sour cream. Mix. Add 1/2 cup plus 2 tablespoons of cornmeal, 1 cup of flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Mix only until smooth. Pour into prepared pan. Top with about 1/3 cup of pine nuts, and gently press into the top of the batter. Bake for about 50 minutes, or until a knife inserted into the center comes out clean. Let cool for 10 minutes before removing from pan. Sprinkle with a bit of powdered sugar when cool. Enjoy!

[veganinspo]

Vegan Gluten Free Orange Polenta Cake

[hoardingrecipes]

Jalapeño Polenta Cakes with Citrus Glaze

[foodfuck]

lemon and cardamom polenta cake

[morethansalad]

Raw Vegan Lemon Polenta Cake with Cranberry-Cherry-Vanilla Frosting

[flavoursalt]

Deliciously Crispy Polenta Cakes II A Must-Try Recipe for Epic Flavor

Check out this incredible recipe for Deliciously Crispy Polenta Cakes! These savory cakes are crispy on the outside, tender on the inside, and packed with epic flavor. Whether you're looking for a perfect appetizer or a satisfying side dish, this recipe is a must-try. Follow along and learn how to make these flavorful cakes with ease. Don't miss out on this delicious treat!

[lafattoriadeglianimali]

Sweet or Savory Polenta Cake This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.