Rustic Cherry Almond Polenta Cake
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
10 servings
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Course
Dessert
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Cuisine
International
Rustic Cherry Almond Polenta Cake
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This Cherry Almond Polenta Cake is one of those cozy, rustic desserts you'll instantly fall in love with. Tender, buttery, and delicately flavored with lemon zest, it's studded with juicy cherries and topped with crunchy almond flakes—perfectly balancing sweetness and texture. Whether served with afternoon tea or as a comforting dessert after dinner, this cake always feels special, yet welcomingly homemade.
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Ingredients
- 4 egg large
- 150 g sugar
- 175 g butter melted and cooled
- lemon zest of 1
- ½ teaspoon salt
- 200 g ground almonds
- 75 g polenta flour or finely ground cornmeal
- 60 g all-purpose flour
- ¾ teaspoon baking powder
- 2 Cherry how to easily pit cherries, handfuls, pitted, fresh, or about 1 cup
For serving and decoration:
- almonds flakes, a handful
- powdered sugar
Instructions
1. Preheat Oven
- Preheat oven to 180°C/356°F (top-bottom heat, no fan).
- Line the bottom and sides of a 9-inch (22–24 cm) round baking pan with parchment paper.
2. Prepare Batter
- In a large bowl, beat eggs and sugar until pale and fluffy.
- Stir in melted butter, lemon zest, and salt until thoroughly combined.
- Fold in ground almonds and cornmeal, mixing gently until incorporated.
- Combine flour and baking powder separately, then gently fold into batter with wide, circular motions using a spatula until just combined.
3. Assemble Cake
- Pour batter into the prepared pan and evenly distribute the pitted cherries over the top, gently pressing them into the batter slightly.
- Sprinkle sliced almonds evenly over the cake surface.
4. Bake
- Bake for approximately 1 hour. After 30–40 minutes, if the top browns too quickly, cover loosely with parchment paper.
- Test doneness with a toothpick or skewer (should come out clean or with minimal crumbs).
5. Cool and Serve
- Let the cake cool completely, then dust with powdered sugar and slice.
Notes
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