Polenta Almond Cake crumbly and rustic

Polenta Almond Cake crumbly and rustic

By 05/11/2014

Is there any justice in the world?

I was furious yesterday after spending hours preparing what should have been a fabulous celebratory cake with many frills and decorations..and then it all irretrievably collapsed. The pastry was also awful. In the fury of the moment I opened the lid of my bin and threw it all in! That's when my impulsive Italian genes certainly don't help. Now I had to bake it all over again.

Of course I didn't. I quickly dashed to my local patisserie and bought a cake. I had had enough of baking anyway. I know I am no chef but that still felt quite bad.

I swore I will never bake again, ever. That only lasted until this morning when I woke up at the crack of dawn determined to make something edible. I can get obsessed with baking.

I spent only 20 minutes preparing this rustic polenta and almond cake and as unjust as it can seem it was one of the most delicious yet simple cakes I have ever made! Why is it that sometimes that cakes that take little time and effort to prepare can taste amazing?

This crumbly cake, with a delicate almond and lemon aroma and with the crunchy bite of polenta reminds me of my grandmas rustic bakings.

This recipe is a keeper to make over and over again.

  • Prep Time : 20 minutes
  • Cook Time : 35 minutes

Ingredients

Instructions

Sift the flour in a bowl and mix it with the corn meal and the baking powder. Ground the almonds in a processor leaving a handful aside for decoration.

mixing flours

Put the flour on your worktop, make a hole in the middle and add the eggs, the softened butter, the ground almonds, salt, sugar and zest and juice of the lemon.

ingredients on working top

Incorporate the ingredients with your hands and form a ball.

forming a ball

Line a baking tray with baking paper (or just grease well your baking tray) and put the pastry on it. Make it even by pressing it with your finger tips. Put the remaining almonds on top of the pastry.

ready to cook

Cook at 180C or 350F for 35 minutes until golden.

Let it cool down before serving.

rustic polenta and almonds cake

rustic polenta and almonds cake

I am entering this to "Credit Crunch Munch" which I am hosting this month. Enter your recipe too for a fab round up at the end of the month!

 

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15 Responses to Polenta Almond Cake crumbly and rustic

  1. Dottie Sauchelli Balin

    Hi Alida,
    Sometimes things happen for a reason. If your cake came out good you never would have made this creation of deliciousness. What a yummy crumbly and” Rustic Polenta and Almond Cake.” This one looks perfect! I like the ingredients and like you it brings back memories of my grandmother making something very similar. A lovely tasty cake with a warm cup of tea. Thanks for sharing…don’t worry, you are a fabulous cook and baker, sometimes we are just not ourselves. But you did not give up and that is what matters dear friend…Have a lovely rest of the week!
    Dottie ๐Ÿ™‚

    • Alida

      Thank you Dottie, we learn from our mistakes.

  2. la cucina di Molly

    Come si dice”non sempre le ciambelle vengono col buco”, capita anche a me vedere un dolce riuscito male, il guaio รจ che capita sempre quando devi offrirlo a qualche ospite! Comunque il tuo dolce รจ fantastico, sa di casa ed รจ genuino, brava, prendo nota! Un abbraccio!

  3. gloria

    I love this crumbly cake Alida@
    Look delicious!

  4. Francesca Catanuso

    I’m so sorry about your cake fail. But THANK YOU for your honesty and sharing even the things that don’t work out in your kitchen.

    Baking is like another planet from cooking – things have to be measured just so. I always get impatient or something goes wrong and I too throw it all in the bin in a little fury of Italiantornado-ness. But looks like you bounced right back. I just so happen to have cornflour for polenta – pinned!

    • Alida

      Thank you Francesca!

  5. Angie@Angie's Recipes

    This looks like a huge biscuit crust. It looks melt-in-mouth and divine, Alida.

  6. Kate - Gluten Free Alchemist

    Out of disasters come the most amazing things! It happens to us all……. and in my kitchen more often than I would admit! I am so pleased to hear that the impulsive (and in my case fiery) Italian gene is normal……. I can confirm that this doesn’t seem to disappear even with generational gaps! The cake though looks amazing….. beautifully rustic. I love polenta in cakes!

  7. Marisa

    I made this cake but it seems to have a strange texture. When you say corn flour, to you mean the white one for thickening sauces or the yellow polenta flour?

    • Alida

      Hi Marisa,
      I have realized now that it could be confusing. Corn flour and corn meal or polenta flour in Italian mean the same but not in English! Sorry if this was confusing (I have amended the recipe now). For this cake I used yellow polenta flour. The consistency you will get is rustic and crunchy. Ciao! x

  8. Pingback: Credit Crunch Munch – November Round Up | mylittleitaliankitchen.com

  9. Brigita

    I cooked this cake with corn flour (I couldn’t find polenta..), but the cake still was superb!!! Thank you very much for the recipe!

    • Alida

      I am pleased the cake was good and that you tried the recipe. Thank you Brigita!

  10. Marjorie

    Hi!
    I have just try your recipe this weekend and it is delicious even with corn flour because I could not find polenta ๐Ÿ™
    Really good cake
    Thanks

    • Alida

      Hi Marjorie,
      Thank you for trying this recipe! It might be easier to find cornmeal online.
      Have a good day
      Alida

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