Sometimes treating ourselves is healthy! I recently made this almond polenta cake, and it was a hit. The addition of polenta instead of the usual wheat flour is a nice change, and the almond flavour adds such a nice touch. What a wonderful way to spend the holidays!
Almond Polenta Cake
This lovely recipe uses some polenta instead of wheat flour. The addition of a little extra almond extract makes it heavenly.
Serves 10-12
Ingredients:
- 3/4 cup softened butter
- 1 cup browned sugar
- 2 eggs
- 1 tsp almond extract
- 1 tsp lemon zest
- 1 tsp baking powder
- 1 cup all-purpose flour
- 1 cup stone-ground polenta
- 1 tsp salt
- 1/2 cup almond milk/soy milk
- 1 tsp powdered sugar and slivered almonds for glaze
Instructions
- Butter cake pan (especially nice in a bundt cake pan)
- Mix butter and sugar until smooth
- Mix eggs, almond extract, and zest
- Add flour, polenta, baking powder, and salt.
- Add milk and mix until smooth
- Scape batter into the pan and bake for about 40 minutes or until a fork comes out clean
- For the glaze: mix powdered sugar with a bit of water. Pour the mixture on top of the cake and garnish with slivered almonds
