Noemi and I got to bake this wonderful apple polenta and almond cake last week. We made this delicious cake and the apple cinnamon muffins to use up the remaining apples from our apple harvest on the farm. Last year I actually made this cake for the first time and was really impressed by the taste of polenta in a cake. It´s an unusual and extraordinary cake which you don´t see every day so serving this is always impressive. And it´s really easy, just preparing the polenta, topping it with apples and toasted almonds.
- 120 g polenta
- 0,5 l milk/ water (for vegan version)
- 1 pinch of salt
- 1 tbs. honey/ maple syrup (for vegan version)
- 2-3 apples
- 100 g roasted, chopped almonds
Bring milk and salt to a boil. Add polenta and stir constantly for a minute. Reduce temperature to low heat and let polenta simmer for about 10 minutes.
Cut apples into thin slices and combine with cinnamon and lemon juice in a bowl (you can additionally also add raisins).
Preheat oven to 175°C.
Grease a regular sized cake tin and fill with cooked polenta evenly. Layer with sliced apples.
Heat a pan, melt 2 tbs. of honey and add almonds. Toast almonds for a minute. Then pour them on top of the apples.
Bake for about 20-25 minutes until golden brown and let cool out.