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Quince Polenta Cake
Quince Polenta Cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Gluten-free polenta-almond cake with fresh quinces and orange essence - a delicate and delicious treat!
Ingredients:
  • 1 quince - peeled, cored, and sliced
  • 1 tablespoon lemon juice
  • 3 medium eggs
  • 0.5 cup cane sugar
  • 1 cup almond meal
  • 0.5 cup polenta
  • 1 orange, juiced and zested
  • 0.5 cup plain yogurt
  • 1.5 teaspoons baking powder
  • 1 tablespoon sliced almonds
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while generously greasing and lightly flouring an 8-inch round cake pan.
  • Place the quince in a bowl and submerge them in fresh water, then mix in lemon juice and let it sit.
  • In a stand mixer, beat eggs and cane sugar until pale. Stir in almond meal, polenta, yogurt, orange juice, orange zest, and baking powder until just combined. Transfer batter to the cake pan.
  • Strain the quince and arrange the batter with quince slices, gently pressing to ensure they fit perfectly.
  • Bake in the preheated oven for 30 minutes. Then cover the cake with aluminum foil and bake for an additional 20 minutes until a toothpick inserted in the center comes out clean.
  • Let it cool for 30 minutes before adding sliced almonds on top.

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