Polenta cake, old recipe
- 1 hour ago
- 3 min read
## Classic Polenta Cake Recipe
Have you ever experienced a polenta cake? If not, here is your chance. I have preserved this traditional recipe from my grandmother, which she used to prepare even before the Second World War. This cake is made without added sugar or flour, resulting in a perfectly fragrant soft light texture. It is a delight to prepare this treat, as it contains no additional high calories, allowing you to enjoy it guilt-free. The cake is simple and quick to prepare. Moreover, it is an exceptionally healthy option, as all the ingredients are nutritious. The cake's softness and delightful taste will surely impress you. Let's create it together by following the recipe.
Ingredients : simple, total time: 45 min.
3 eggs
170 g honey/ or maple syrup
160 ml olive oil EVO
100 ml sweet cream
1 ampula vanilla extract/ or almonds, rum..
1 grated orange zest
1 orange juice
200 g almond flour/ or toasted almonds ground with peel
150 g polenta
1 tsp baking powder/ 7 g
1 piece of aluminum foil
24 cm round mold/ or 20 x 30 cm
Preparation:
Beat the eggs, add the grated peel of the whole orange, honey oil, orange juice, and vanilla extract or almond, mix everything well.
Now add the sweet cream, ground almonds and polenta, and baking powder, combine it all again with a wire.
The mixture must be slightly thicker than when you make pancake batter.
Grease the mold with butter and flour, including the edges.
Pour the mixture and gently tap on the work surface to flatten and pop bubbles.
Heat the oven to 180 °C, bake for about 35–40 minutes.
15 minutes before the end, cover the cake with aluminum foil and bake until the end.
Cool the finished cake, then sprinkle it with powdered sugar if you wish. Serve!
Buon appetito!
NOTE:
Roasting almonds: This is often the easiest way for larger quantities. Preheat the oven to around 180°C. Spread the almonds in a single layer on a baking sheet lined with baking paper. Bake for approximately 15 - 20 minutes, stirring occasionally for even frying.
Almonds on the pan: This method is faster, but requires constant stirring. Place the almonds in a dry pan over medium to low-medium heat. Fry them for about 3 - 4 minutes, or until they start to release their fragrance and get a golden-yellow color.
The cake in my oven baked for about 33 minutes.
If you don't want to add sweet cream, then reduce the polenta by 50–60 grams.
Instead of almond flour, you can add coconut flour or ground roasted hazelnuts.
Instead of orange, you can add lemon if you like, although the taste is much better than orange in my opinion.
For a healthier version of the decoration, you can use jam and sprinkle it with coconut flour.
If you really like sweets, you can decorate it with whipped cream.
Keep the cake closed in an airtight box for up to 4–5 days.
Do you want to try something a little different?
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