Pear, Polenta & Almond Cake

I love making a single-layer cake in my 8-inch baking pan. It’s the perfect size for my household and looks lovely on my 10-inch cake stand without hitting the dome cover. This gluten-free polenta and almond cake has a unique texture that blends the heartiness of cornbread with the moist, dense feel of polenta. The pureed pear adds a delightful flavor and essential moisture to the batter (you can substitute applesauce if you prefer). Despite being dense, this cake tastes light and refreshing.

For the best result, use two types of pears. The pear for the batter should be very ripe or soft to puree smoothly, adding moisture and flavor. You can also use applesauce or pear baby food if you don’t have ripe pears. For the topping, choose firm, bright green or red pears. These firm pears will hold their shape during baking and add a beautiful, colorful decoration to the cake. As they bake, they soften and sweeten, providing a lovely contrast to the cake’s texture. After baking and cooling, a gentle dusting of powdered sugar adds the perfect finishing touch.

The cake features a hint of almond flavor from the almond extract, complemented by a garnish of sliced almonds on top. The almonds add a delicate nutty flavor and a pleasant crunch. The vibrant yellow polenta gives the cake a sunny, cheerful appearance that’s as delightful to look at as it is to eat.

This cake looks and sounds fancy, but it’s incredibly simple to prepare. It’s a hit in our household, and we always eat it quickly. Give this recipe a try, and I promise you’ll fall in love with it too!

Robin Ward

Pear, Polenta & Almond Cake

This gluten-free pear, polenta and almond cake combines the heartiness of cornbread with the moist, dense texture of polenta, enriched by pureed pear for delightful flavor and essential moisture (applesauce can be substituted). Despite its density, the cake tastes light and refreshing, making it perfect for enjoying with an afternoon tea or as a sumptuous dessert with cream.

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Course: #brunch, Breakfast, Dessert, Snack, teatime

Cuisine: American, Italian

Ingredients Equipment Method

Ingredients

  

For the cake:

• Cooking spray (I used olive oil spray)
• 1½ (195g) cups yellow cornmeal
• 1½ (165g) cups almond flour
• 2 tsp baking powder
• ½ tsp salt
• 2 large eggs
• ¾ (180ml) cup olive oil
• 2 4 oz jars pear baby food (Alternatively, purée 8 ounces of very ripe pears.)
• ½ tsp almond extract (or ¼ tsp if you just want a whisper, or none if you don't like almond extact)
• ½ (100g) cup granulated sugar

For the topping:

• 2 large FIRM pears (any type), cored and cut into ¼-inch (½cm) slices (no need to peel) (You will have some left over.) (Do not slice too thin, or you will have pear-sauce on top of the cake.)
• 3 Tbsp blanched sliced almonds

For serving:

• Powdered sugar (optional)

Equipment

• 1 8-inch cake pan (If you only have a 9-inch cake pan, use it and reduce the baking time by 10 minutes.)

Method

 

First: Preheat your oven to 350℉ (175℃)

1. Prepare an 8-inch (20 cm) cake pan by spraying it with cooking spray. To facilitate easy removal of the cake later, cut a piece of parchment paper into a long strip approximately 2 inches (5 cm) wide and 12 inches (30 cm) long. Place the strip on the bottom of the pan, allowing the excess to extend over the sides, creating two small handles. Lightly coat the parchment with cooking spray. After pouring the batter into the pan and baking the cake, these handles will help you lift the cooled cake out effortlessly.

For the cake batter:

1. Place the cornmeal, almond flour, baking powder, and salt in a medium bowl and whisk well to combine.
2. Place the eggs in another large bowl and whisk well. Whisk in the olive oil, pear baby food, almond extract, and sugar.
3. Stir the dry mixture into the wet mixture and then transfer the batter to the prepared pan and use a spoon to spread it out so that it is in an even layer.

Top the cake:

1. Arrange the pear slices on top of the batter in an even layer, fanning them out in an aesthetically pleasing pattern. Precision is not necessary; the key is to ensure the slices are evenly distributed to promote uniform baking. It's acceptable if some slices overlap slightly.
2. Evenly sprinkle the sliced almonds on top.

And bake:

1. Bake until exposed cake bits are dark golden brown and the whole thing looks delicious and a toothpick tests clean (poke it between the pear slices so it doesn't get soggy), about 1 hour and 10 minutes.
2. Allow the cake to cool to room temperature, preferably on a wire rack to expedite the cooling process. Once cooled, use the parchment handles to lift the cake out of the pan and transfer it to a serving dish. If desired, lightly dust the cake with powdered sugar. Slice the cake into wedges and serve at room temperature. It is crucial to let the cake cool completely before slicing to prevent crumbling; a minimum cooling time of one hour is recommended. Leftovers can be wrapped in plastic and stored at room temperature for up to a few days.

If you enjoyed this recipe and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you:)

Recipe slightly adapted from Julia Turshen’s Simply Julia