I had cornmeal at home and, apart from polenta or bread, I didn’t know how to use it. Then I thought to incorporate it into a dessert and so this delicious plumcake with cornmeal and almonds was born.
Soft and tasty, it’s perfect for breakfast or an afternoon snack: it’ll be loved at the first bite and will surely become one of your most-made cakes.
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 tbsp butter
- 2/3 cup cornmeal
- 1 1/3 cup almonds (finely ground)
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 3 eggs
- 2 tsp baking powder
Preparation
To prepare the plumcake with cornmeal and almonds, start by melting the butter in a small saucepan and let it cool slightly.
Meanwhile, in a bowl, put the eggs and sugar and beat with an electric whisk until the mixture is pale and fluffy. Add the melted butter and continue mixing.
Fold in the two flours, mixing well to avoid lumps. Add the ground almonds and about 2 teaspoons of baking powder, folding gently until you obtain a homogeneous batter.
Butter and flour a loaf pan, then pour in the batter. Let it rest a few minutes on the counter so it levels itself without needing a spatula.
Bake in a preheated static (conventional) oven at 338°F for 45-50 minutes. Check doneness with the toothpick test: if it comes out dry, the plumcake is ready.
Remove from the oven and let cool completely in the pan before removing it.
Tips and storage
You can dust with powdered sugar.
The plumcake keeps covered for 4 days.
Other recipes:
Pancakes with Maple Syrup
Rice Noodles with Stir-Fried Vegetables
Flatbrang – Milk Rolls Born from a Mistake
