Gluten-Free Polenta and Berry Pound Cake
This month I couldn’t participate in the monthly appointment of the Club of the 27, entirely dedicated to the beautiful theme of “polenta desserts” (you can find all the recipes on MTChallenge), but I couldn’t help but prepare (albeit late) this wonderful and delicious lemon and blueberry polenta cake, truly delicious: the sweetness of the cake perfectly pairs with the tanginess of the berries, plus it’s made with just cornmeal and almond flour, so it’s gluten-free.
A delicious dessert with a moist and very soft texture, ideal for a healthy breakfast, but also on special occasions like Christmas or Valentine’s Day for the presence of the red berries.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All Seasons, Valentine’s Day
Ingredients for the Polenta and Berry Pound Cake
- 7 tbsp Butter (quality, softened to ointment)
- 3/4 cup Sugar (granulated)
- 2 Eggs (at room temperature)
- 1 cup Almond flour
- 3/4 cup Cornmeal (or instant polenta)
- 1/2 cup Plain yogurt (I used one with 5% fat)
- 1 cup Berries (I used blueberries)
- 2 tsp Lemon juice (and grated zest)
- 1 tsp Baking powder (about 3 g)
- 1/2 tsp Salt
- 1 tbsp Vanilla extract (optional)
Tools
- Mixer electric Philips, 450 W power and 5 speeds + Turbo
- Spatula
- Loaf Pan
Preparation for the Polenta and Berry Pound Cake
Preheat the oven to 340°F/355°F and butter and flour a small rectangular loaf pan (about 8×4 in).
In a stand mixer (or with electric beaters), cream the softened butter with sugar until it forms a smooth, white and fluffy cream.
Add to the creamed butter and sugar mixture, one egg at a time, along with a tablespoon of almond flour per egg (this ensures the mixture doesn’t curdle), waiting for the egg to be absorbed before adding another.
Once the eggs are incorporated, add the cornmeal, lemon juice and grated zest, a pinch of salt, baking powder, and the remaining almond flour.
Finally, add the yogurt, half of the blueberries (or other berries), and vanilla extract (optional) to the mixture.
Pour the mixture into the loaf pan, sprinkle the top with the remaining blueberries, pressing them gently into the batter.
Bake the pound cake for about 45 minutes and do a toothpick test to check doneness.
Shopping Tips !!!
For kneading small quantities like in this pound cake, instead of the electric beater, I often use the more economical and smaller Kenwood stand mixer model, with double bowl: 3.5 liters and 5 liters, 1200 W of power, available on Amazon.
To make the pound cake, I used this convenient non-stick springform loaf pan and perfectly hermetic, available on Amazon.
Notes and Tips
If you love desserts with apples or fruit, search my Blog by clicking HERE.
