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Polenta Cake

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Polenta cake is a rustic, naturally gluten-free dessert made with cornmeal and almond flour. Its unique crumbly texture, buttery flavor, and versatility make it perfect for both casual and elegant occasions.

Ingredients

  • 3/4 cup fine polenta or yellow cornmeal
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tbsp lemon or orange zest (optional)
  • 1 tsp vanilla extract
  • 1/2 cup plain yogurt or milk
  • Optional toppings:
  • Powdered sugar
  • Citrus glaze
  • Fresh berries

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
  2. In a bowl, whisk together polenta, almond flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Add citrus zest (if using) and vanilla extract. Stir in yogurt or milk.
  6. Gradually fold in the dry ingredients until fully combined.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar or drizzle with glaze before serving if desired.

Notes

Use fine or medium-ground polenta for best texture.This cake is naturally gluten-free—just confirm baking powder is gluten-free.Store covered at room temperature or refrigerate for longer freshness.Great with a citrus glaze or fresh berries for added brightness.Can be made dairy-free by substituting plant-based yogurt and butter alternatives.

Nutrition

Find it online: https://cookibly.com/polenta-cake/