Description
A delightful and moist cake made with polenta, fresh peaches, and a hint of lemon.
Ingredients
Scale
- 1 cup polenta
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh peaches, diced
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest.
- In another bowl, combine the polenta, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced peaches gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Serve with whipped cream or a dusting of powdered sugar for added sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Lemon Polenta Peach Cake, dessert, baking, peach cake