Polenta, Almond and Raspberry Cake Recipe

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar

<3 large eggs

• 1 1/4 cups almond flour
• 3/4 cup instant polenta
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3/4 cup fresh raspberries, plus extra for garnish

Directions:

1. Preheat the oven to 350°F. Butter a 9-inch round cake pan and set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the almond flour, polenta, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Stir in the almond and vanilla extracts. Gently fold in the raspberries.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Serve garnished with fresh raspberries and a dollop of whipped cream, if desired.

Verdict:

This polenta, almond and raspberry cake is a delicious and unique dessert that is sure to impress. The combination of textures and flavors in this cake is truly delightful, with the slightly gritty cornmeal of the polenta playing off the rich smoothness of the almond flour and the tart sweetness of the raspberries. This cake is perfect for a special occasion or a fancy dinner party, and it pairs particularly well with a nice cup of coffee or tea.

Serving Suggestions:

This cake is delicious on its own, but it can also be served with a scoop of vanilla ice cream or a drizzle of raspberry sauce for an extra special touch. It is also lovely as part of a dessert platter with other sweet treats, like macarons or chocolate truffles.