Go Back
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.
Print Recipe Pin Recipe
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.