Peach Polenta Cake
I found this cake in an email that I received from the Gourmandise School. The Gourmandise school is a sweet little cooking school at the top of the new Mall in Santa Monica. I’ve taken a few classes there and I always enjoy myself.
This recipe grabbed me.
It’s the perfect summer dessert recipe and it’s a very special cake. Stone-fruit – peaches, olive oil, polenta and almond flour. It’s a beautiful, dense cake with a wonderful depth of flavor and texture. The addition of honey that sinks to the bottom makes it all so delicious and decadent. It’s really one of my very favorite cakes (although the family favorite remains the orange, olive-oil, cornmeal cake that I wrote about on April 30, 2014. I highly recommend this delicious summery cake.
Peach Polenta Cake
(from the Gourmandise School recipe bank)
Pre-heat oven to 350°
Line the bottom of an 8” round cake pan with parchment paper and oil it.
6 oz. butter melted
1/3 cup olive oil (or any vegetable oil – maybe grapeseed)
1 cup sugar
2 Tbsp honey
1 ½ cups almond flour
1 cup polenta or cornmeal (I used coarse even though the recipe said not to and I loved it!)
2 tsp baking powder
3 large yellow peaches or 4 smaller ones or another stone fruit.
In a large bowl, whisk together butter, oil, sugar, honey and eggs
In another bowl whisk together the almond flour, polenta (cornmeal) and baking powder).
Whisk the dry ingredients into the wet ingredients until just combined.
Cut the peaches into slices around the core – about 6 or 8 slices each. Arrange the peaches in one layer, in any pattern, over the parchment at the bottom of the pan.
Pour the batter over the peaches and bake about 40-45 minutes.
The cake will sink a little in the middle so don’t worry about that.
Let the cake cool in the pan for at least 10-minutes, then use a spatula to release the sides. Flip it onto a serving platter. Peel off the parchment. If the parchment sticks, try rubbing some hot water over it and the steam should release the paper, which you can then peel off easily.