Ingredients
Scale
- 1 ¾ cups (approx. 240g) Fine Cornmeal (Polenta): The star ingredient! Use fine-ground cornmeal (often labeled “polenta”) for the best texture. Avoid coarse grind or instant polenta. This provides the cake’s unique structure, subtle sweetness, and characteristic golden hue.
- 1 cup (approx. 100g) Almond Flour/Meal: Adds moisture, richness, a delicate nutty flavour, and helps keep the cake naturally gluten-free. Ensure it’s finely ground for a tender crumb.
- 1 ½ teaspoons Baking Powder: The primary leavening agent, helping the cake rise and achieve a lighter texture. Make sure it’s fresh for optimal lift.
- ½ teaspoon Salt: Balances the sweetness and enhances the other flavours in the cake.
- 1 cup (2 sticks or 226g) Unsalted Butter: Needs to be softened to room temperature for proper creaming with the sugar. This provides richness, flavour, and tenderness.
- 1 cup (approx. 200g) Granulated Sugar: Provides sweetness and contributes to the cake’s tender texture and browning. You can slightly adjust the amount based on your preference.
- 3 Large Eggs: Should also be at room temperature. Eggs bind the ingredients, add moisture, richness, and help with leavening.
- 1 teaspoon Vanilla Extract: Enhances the overall flavour profile, adding warmth and depth. Use pure vanilla extract for the best taste.
- Zest of 1 Large Lemon or Orange (Optional but recommended): Adds a wonderful brightness and fragrance that complements the corn and almond flavours beautifully. Wash the fruit thoroughly before zesting.
- ⅔ cup (approx. 160ml) Whole Milk or Buttermilk: Also best at room temperature. Adds necessary moisture to hydrate the polenta and contributes to a tender crumb. Buttermilk can add a slight tanginess.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or cooking spray. Line the bottom with a circle of parchment paper for easy removal. Grease the parchment paper as well. Dust the inside of the pan lightly with a little extra polenta or flour (use corn flour or rice flour to keep it gluten-free). Tap out any excess. This creates a non-stick barrier and adds a subtle crust.
- Combine Dry Ingredients: In a medium bowl, whisk together the fine cornmeal (polenta), almond flour, baking powder, and salt. Whisking helps distribute the baking powder evenly and aerates the mixture slightly. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (stand mixer with paddle attachment or handheld mixer), beat the softened unsalted butter and granulated sugar together on medium-high speed for about 3-5 minutes. The mixture should become light in colour, fluffy, and significantly increased in volume. This step incorporates air, which is crucial for a tender cake. Scrape down the sides of the bowl occasionally.
- Add Eggs One by One: With the mixer on medium speed, add the room temperature eggs one at a time, beating well after each addition until fully incorporated. If the mixture looks slightly curdled, don’t worry; it will come together when the dry ingredients are added.
- Incorporate Wet Flavourings: Beat in the vanilla extract and the optional lemon or orange zest until just combined. The zest adds a beautiful aroma and bright flavour note.
- Alternate Dry and Wet Ingredients: Reduce the mixer speed to low. Add about one-third of the dry ingredient mixture (polenta, almond flour, baking powder, salt) to the butter mixture and mix until just combined. Don’t overmix at this stage.
- Add Milk: Pour in about half of the room temperature milk (or buttermilk) and mix gently until just incorporated.
- Repeat Alternating: Add another third of the dry ingredients, mix gently, then add the remaining milk and mix gently. Finally, add the last third of the dry ingredients and mix only until no dry streaks remain. Be careful not to overmix; this can develop the gluten (if any trace amounts exist or if using regular flour instead of almond) and make the cake tough, or in this gluten-free case, can lead to a dense texture. Stop mixing as soon as everything is combined. The batter will be relatively thick.
- Transfer to Pan: Scrape the batter into the prepared cake pan using a spatula. Spread it evenly, ensuring it reaches the edges. Smooth the top lightly.
- Bake: Place the cake pan in the center rack of the preheated oven. Bake for 40-50 minutes, or until the top is golden brown, the edges are pulling away slightly from the sides of the pan, and a wooden skewer or toothpick inserted into the center comes out clean (or with a few moist crumbs attached, but no wet batter). Baking times can vary slightly depending on your oven. Start checking around the 40-minute mark.
- Cool in Pan: Once baked, carefully remove the cake pan from the oven and place it on a wire rack. Let the cake cool in the pan for about 15-20 minutes. This allows the cake structure to set, making it easier to remove without breaking.
- Invert and Cool Completely: After the initial cooling period, run a thin knife or offset spatula around the edge of the cake to loosen it. Place the wire rack on top of the cake pan and carefully invert them together. Lift off the pan. Gently peel off the parchment paper. Let the cake cool completely on the wire rack before slicing and serving. Cooling completely is important for the texture to fully develop and prevents it from crumbling when sliced.
Nutrition
- Serving Size: one normal portion
- Calories: 450