Imagine a dessert that transports you straight to the sun-drenched orchards of Italy, where rustic charm meets elegant simplicity. This Polenta Cake with Peaches is not just a recipe—it's a culinary journey that proves gluten-free baking can be both incredibly delicious and spectacularly easy. With its golden, tender crumb and juicy peach medallions, this cake is about to become your new obsession, guaranteed to impress both gluten-sensitive guests and hardcore dessert lovers alike!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 1 cup polenta
- 1 cup water
- 1 cup almond flour
- 1/2 cup sugar
- 1/4 cup olive oil
- 3 large eggs
- 1 teaspoon baking powder
- 2 ripe peaches, sliced
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- In a medium bowl, combine the polenta, almond flour, sugar, and baking powder. Whisk together to ensure even distribution of ingredients.
- In a separate large mixing bowl, beat the eggs until light and fluffy. Gradually add the olive oil and continue whisking until well incorporated.
- Slowly fold the dry ingredient mixture into the egg mixture, stirring gently to create a smooth, consistent batter. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Arrange the sliced peaches in a decorative pattern on top of the batter, gently pressing them slightly into the surface.
- Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar using a fine-mesh sieve.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days.
Tips
- • Choose ripe, fragrant peaches for the most intense flavor—they should yield slightly when gently pressed • Use a high-quality olive oil to enhance the cake's rich, Mediterranean character • For extra moisture, consider brushing the cooled cake with a light honey glaze • Allow eggs to come to room temperature before mixing for better volume and texture • Don't overmix the batter; gentle folding preserves the cake's delicate structure • Check the cake's doneness by inserting a toothpick—it should come out clean with just a few moist crumbs • Let the cake cool completely before dusting with powdered sugar to prevent melting
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 65mg
