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Figgy Almond-Polenta Tea Cake
This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●spatula
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 325°. Lightly grease sides of a 9"-diameter cake pan with unsalted butter; line bottom with a parchment round. Stir 2 cups (200 g) almond flour, ⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 cup (200 g) sugar in a stand mixer fitted with the paddle attachment on low speed until combined. Add 10 Tbsp. unsalted butter, room temperature, increase speed to medium-low, and beat until incorporated and no lumps remain, about ⏱️ 1 minute (it will look clumpy). Add 4 large eggs, zest of 1 large lemon, 1 cup sour cream (not low-fat), 2 tsp. vanilla bean paste or vanilla extract, and ½ tsp. almond extract; beat, scraping down sides of bowl occasionally, until batter is smooth and fluffy, about ⏱️ 3 minutes (it’s okay if it looks curdled).
(200 g) almond flour2 cups. baking powder2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. unsalted butter, room temperature, plus more for pan10 Tbsplarge eggs4Zest of 1 large lemonsour cream (not low-fat)1 cup. vanilla bean paste or vanilla extract2 tsp
2
Scrape batter into prepared pan and smooth surface with an offset spatula or a spoon. Arrange 6–8 oz. fresh figs, trimmed, halved, cut side up, on top in even rows, pressing gently into batter. Sprinkle all over with remaining 2 tsp. (8 g) sugar. Bake cake until golden brown with no damp spots in the center and a tester inserted into the center comes out clean, 50–⏱️ 60 minutes. Transfer pan to a wire rack and let cake cool in pan.
(200 g) almond flour2 cups–8 oz. fresh figs, trimmed, halved6
3
Run offset spatula or a butter knife around cake to release. Carefully invert onto a large plate, then invert again onto a cake plate or platter. Do Ahead: Cake can be baked 1 day ahead. Store loosely covered at room temperature.
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