Cherry Almond Polenta Cake

several slices of cake arranged on a peach plaster background, with a small bowl of flaked almonds and cherries

5 from 9 votes

Cherry Almond Polenta Cake

The most delicious cherry almond polenta cake which you will want to make again and again! Make the most of beautiful summer cherries in this easy to make cake which is even easier to eat!

Prep Time30

Cook Time1

Cool in tin30

Total Time2

Course: Dessert

Cuisine: British

Servings: slices

Calories: 337kcal

Author: Sasha Hooper

Ingredients

200 g ground almonds or almond flour (2 cups)
75 g polenta (fine cornmeal) (⅓ cup + 1 tablespoon)
60 g plain (all-purpose) flour (½ cup)
250 g caster sugar (1 ¼ cups)
¾ teaspoon baking powder
¼ teaspoon fine sea salt
4 large eggs
200 g unsalted butter, melted and cooled (⅞ cup)
2 teaspoons vanilla extract
Zest of 1 lemon (1 teaspoon)
225 g fresh pitted cherries (8oz)
25 g flaked almonds (¼ cup)

Instructions

Preheat oven to 180°C/350°F (160°C/320°F if using a fan/convection oven - this is very important). Grease a 23cm/9" cake tin and line the base with parchment paper.
Place the ground almonds, polenta, plain flour, caster sugar, baking powder and salt into a large mixing bowl. Whisk thoroughly to combine.
200 g ground almonds or almond flour, 75 g polenta (fine cornmeal), 60 g plain (all-purpose) flour, 250 g caster sugar, ¾ teaspoon baking powder, ¼ teaspoon fine sea salt
In a separate bowl, whisk the eggs with the melted butter, vanilla extract and lemon zest until smooth and well combined.
4 large eggs, 200 g unsalted butter, melted and cooled, 2 teaspoons vanilla extract, Zest of 1 lemon
Pour the wet ingredients to the bowl with the dry ingredients and stir with a wooden spoon until combined.
Cut the pitted cherries in half. Fold ⅔ of the halved, pitted cherries into the cake batter and pour the mixture into the prepared tin, ensuring that the cherries are as evenly distributed as possible. Scatter the remaining cherries over the top, followed by the flaked almonds. Bake for 50-60 minutes until a cake tester inserted into the centre of the cake comes out clean.
225 g fresh pitted cherries, 25 g flaked almonds
Leave the cake to cool in tin on a cooling rack for 30 minutes before removing. You can choose to cool completely on the cooling rack or serve warm!

Notes

See main post for more information.

Cup measurements are provided but for greater accuracy, I highly recommend using a scale when baking, if you have one.

Adapted from 'Sweet' by Yotam Ottolenghi and Helen Goh.

Nutrition