Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Scanned Recipes

    Figgy Almond-Polenta Tea Cake

    Breakfast
    Dessert
    ​

    6 servings

    servings

    -

    total time
    Start Cooking

    Ingredients

    10 Tbsp. unsalted butter, room temperature, plus more for pan

    2 cups (200 g) almond flour

    ⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal

    2 tsp. baking powder

    2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

    1 cup plus 2 tsp. (208 g) sugar

    4 large eggs

    Zest of 1 large lemon

    1 cup sour cream (not low-fat)

    2 tsp. vanilla bean paste or vanilla extract

    ½ tsp. almond extract

    6–8 oz. fresh figs, trimmed, halved

    Directions

    Place a rack in middle of oven; preheat to 325°. Lightly grease sides of a 9"-diameter cake pan with unsalted butter; line bottom with a parchment round. Stir 2 cups (200 g) almond flour, ⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 cup (200 g) sugar in a stand mixer fitted with the paddle attachment on low speed until combined. Add 10 Tbsp. unsalted butter, room temperature, increase speed to medium-low, and beat until incorporated and no lumps remain, about 1 minute (it will look clumpy). Add 4 large eggs, zest of 1 large lemon, 1 cup sour cream (not low-fat), 2 tsp. vanilla bean paste or vanilla extract, and ½ tsp. almond extract; beat, scraping down sides of bowl occasionally, until batter is smooth and fluffy, about 3 minutes (it’s okay if it looks curdled).

    Scrape batter into prepared pan and smooth surface with an offset spatula or a spoon. Arrange 6–8 oz. fresh figs, trimmed, halved, cut side up, on top in even rows, pressing gently into batter. Sprinkle all over with remaining 2 tsp. (8 g) sugar. Bake cake until golden brown with no damp spots in the center and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool in pan.

    Run offset spatula or a butter knife around cake to release. Carefully invert onto a large plate, then invert again onto a cake plate or platter. Do Ahead: Cake can be baked 1 day ahead. Store loosely covered at room temperature.

    6 servings

    servings

    -

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    10 Tbsp. unsalted butter, room temperature, plus more for pan

    2 cups (200 g) almond flour

    ⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal

    2 tsp. baking powder

    2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

    1 cup plus 2 tsp. (208 g) sugar

    4 large eggs

    Zest of 1 large lemon

    1 cup sour cream (not low-fat)

    2 tsp. vanilla bean paste or vanilla extract

    ½ tsp. almond extract

    6–8 oz. fresh figs, trimmed, halved

    Directions

    1

    Place a rack in middle of oven; preheat to 325°. Lightly grease sides of a 9"-diameter cake pan with unsalted butter; line bottom with a parchment round. Stir 2 cups (200 g) almond flour, ⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 cup (200 g) sugar in a stand mixer fitted with the paddle attachment on low speed until combined. Add 10 Tbsp. unsalted butter, room temperature, increase speed to medium-low, and beat until incorporated and no lumps remain, about 1 minute (it will look clumpy). Add 4 large eggs, zest of 1 large lemon, 1 cup sour cream (not low-fat), 2 tsp. vanilla bean paste or vanilla extract, and ½ tsp. almond extract; beat, scraping down sides of bowl occasionally, until batter is smooth and fluffy, about 3 minutes (it’s okay if it looks curdled).

    2

    Scrape batter into prepared pan and smooth surface with an offset spatula or a spoon. Arrange 6–8 oz. fresh figs, trimmed, halved, cut side up, on top in even rows, pressing gently into batter. Sprinkle all over with remaining 2 tsp. (8 g) sugar. Bake cake until golden brown with no damp spots in the center and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool in pan.

    3

    Run offset spatula or a butter knife around cake to release. Carefully invert onto a large plate, then invert again onto a cake plate or platter. Do Ahead: Cake can be baked 1 day ahead. Store loosely covered at room temperature.