09Gluten-Free

Gluten-Free Apricot Almond Polenta Cake

Name: Gluten-Free Apricot Almond Polenta Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Ingredients: 1 cup (120 g) fine almond flour; 3/4 cup (120 g) medium-grind polenta, not instant; 1/2 cup (100 g) granulated sugar; 1 1/2 tsp gluten-free baking powder; 1/4 tsp fine sea salt; 3 large eggs, room temperature; 1/2 cup (120 ml) extra-virgin olive oil; 1/3 cup (80 ml) whole milk; 1 tsp vanilla extract; 1 tsp finely grated lemon zest; 8 small ripe apricots (about 400 g), halved and pitted; 2 tbsp apricot jam, warmed for glazing

A golden skillet-style cake built on almond flour and medium-grind polenta, crowned with jammy fresh apricots. It stays impossibly moist for days and happens to contain no wheat at all.

MediumDifficulty20 minPrep45 minCook10 servingsServings310Calories

Steps

Heat the oven to 350F (175C), grease a 9-inch (23 cm) round cake pan, line the base with parchment and dust lightly with almond flour.
Whisk the almond flour, polenta, sugar, baking powder and salt in a large bowl until evenly combined.
In a second bowl whisk the eggs, olive oil, milk, vanilla and lemon zest until smooth and slightly pale.
Pour the wet mixture into the dry ingredients and fold just until no dry streaks remain; the batter will look loose and grainy.
Scrape the batter into the prepared pan and arrange the apricot halves cut-side up in a tight ring over the top.
Brush the apricots generously with the warmed apricot jam.
Bake 42 to 48 minutes, until the centre springs back and a skewer comes out with a few moist crumbs attached.
Cool in the pan for 15 minutes, then turn out onto a rack and cool completely before slicing.