Almond Polenta Cake with Nectarines and Crème Fraîche | PCC Natural Markets

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Almond Polenta Cake with Nectarines and Crème Fraîche

Serves: 6 to 8

Your rating: None (3 votes)
Your rating: None (3 votes)

Perfect for summer, this light cake gets a touch of sweetness from fresh nectarines.


These ingredients are:
vegetarian iconVegetarian gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Preheat oven to 375° F. Butter and flour a 9-inch springform cake pan.

Beat butter until it becomes pale and soft, then add sugar and beat the mixture until light and creamy. Stir in almond meal and vanilla.

Add eggs, one at a time, beating thoroughly before you add the next one. Fold in orange juice, polenta, baking powder and salt. Spoon into the prepared cake pan.

Bake 35 to 40 minutes, or until a deep golden brown and still a bit wobbly in the center. Cool cake in the pan about 20 minutes, then loosen sides of pan and finish cooling.

To serve, cut into slices, put a dollop of whipped cream or crème fraîche on top of each piece and top with sliced nectarines. Drizzle with almond liquer, if desired.

Recipe by Almond Board of California

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Almond Polenta Cake with Nectarines and Crème Fraîche

Oops: this recipe shouldn't be coming up in my search for "egg-free" baking. ~Shannon

RE: Almond Polenta Cake with Nectarines and Crème Fraîche


Thanks for pointing this out. We've updated the recipe.

Tom Monahan
PCC Natural Markets

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