Lemon-Almond Polenta Skillet Cake
Serves 8
This simple cake is a cross between a traditional Tarta de Santiago from Galicia (made of almond meal) and a classic polenta cake. The polenta adds not only a delicious corn flavor, but also a little crunch and texture. Serve it with our Rhubarb Compote and a dollop of whipped cream.
Ingredients
- 1/3 cup polenta (see Cook's Tips)
- 1 3/4 cup fine almond flour (from blanched almonds)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest (from 2 large lemons)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Directions
- Preheat oven to 350°F.
- In a blender, pulse polenta a couple of times to get a medium-coarse texture. Transfer to a large bowl and keep blender handy.
- To bowl of polenta, add almond flour, baking powder, and salt. Whisk to blend well.
- Place 9-inch cast iron skillet in oven 10 minutes while mixing batter in step 5. (See Cook's Tip for baking in a springform pan.)
- Place eggs and sugar in blender and mix at medium speed, 1 to 2 minutes, until thoroughly combined and pale in color. Add lemon zest, lemon juice, and vanilla; pulse until combined.
- Add egg mixture to dry ingredients and mix thoroughly.
- Remove hot skillet from oven. Add butter, and using an oven mitt, carefully tilt pan to coat sides and bottom. Pour batter in pan and spread evenly.
- Bake 25 minutes or until golden brown and cake tester inserted in center of cake comes out clean.
- Cool on wire rack. Cut into wedges and serve with Rhubarb Compote and whipped cream.
Cook Tips
To use a 9-inch springform pan, grease bottom and sides of pan. Line bottom with parchment paper. Do not preheat pan (Step 3). Bake as directed and remove to a wire rack. Cool 10 minutes in pan; then remove outside riing and cool completely.
We like polenta for a little crunch in this cake, but you can substitute cornmeal, which is finer, for a more delicate texture.