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Lemon-Almond Polenta Skillet Cake Recipe

Photo of Lemon-Almond Polenta Skillet Cake

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 cups 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:

  1. Preheat oven to 350°F.
  2. In a blender, pulse polenta a couple of times to get a medium-coarse texture. Transfer to a large bowl and keep blender handy.
  3. To bowl of polenta, add almond flour, baking powder, and salt. Whisk to blend well.
  4. 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.)
  5. 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.
  6. Add egg mixture to dry ingredients and mix thoroughly.
  7. 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.
  8. Bake 25 minutes or until golden brown and cake tester inserted in center of cake comes out clean.
  9. Cool on wire rack. Cut into wedges and serve with Rhubarb Compote and whipped cream.
  10. Cook's Tips:
  11. 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.
  12. We like polenta for a little crunch in this cake, but you can substitute cornmeal, which is finer, for a more delicate texture.

Ratings and Reviews

“Fantastic! i love the bright lemon flavor in combination with the slightly crunchy texture. it's unique, very moist, and not as sweet as typical cakes. i baked professionally for a spell, and would have put this on the menu.”
“This was way too sweet for me. not sure i"d make it again, even with less sugar.”

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