Rustic Cherry Almond Polenta Cake

The cornmeal gives it a rustic, slightly crumbly texture that pairs beautifully with the sweet crunch of almonds sprinkled on top. I love how versatile this cake is—perfect as a cozy afternoon treat alongside a hot cup of tea, yet elegant enough to serve at a relaxed dinner party with friends.

Dust it generously with powdered sugar, and you’ll have a charming dessert that tastes just as delightful as it looks.

Ingredients

• 4 large eggs
• 150 g sugar
• 175 g melted and cooled butter
• zest of 1 lemon
• ½ teaspoon salt
• 200 g ground almonds
• 75 g polenta flour or finely ground cornmeal
• 60 g all-purpose flour
• ¾ teaspoon baking powder
• 2 handfuls of pitted fresh cherries (or about 1 cup) (how to easily pit cherries)

For serving and decoration:

• a handful of almond flakes
• powdered sugar

Instructions

• 1. Preheat Oven
• Preheat oven to 180°C/356°F (top-bottom heat, no fan).
• Line the bottom and sides of a 9-inch (22–24 cm) round baking pan with parchment paper.
• 2. Prepare Batter
• In a large bowl, beat eggs and sugar until pale and fluffy.
• Stir in melted butter, lemon zest, and salt until thoroughly combined.
• Fold in ground almonds and cornmeal, mixing gently until incorporated.
• Combine flour and baking powder separately, then gently fold into batter with wide, circular motions using a spatula until just combined.
• 3. Assemble Cake
• Pour batter into the prepared pan and evenly distribute the pitted cherries over the top, gently pressing them into the batter slightly.
• Sprinkle sliced almonds evenly over the cake surface.
• 4. Bake
• Bake for approximately 1 hour. After 30–40 minutes, if the top browns too quickly, cover loosely with parchment paper.
• Test doneness with a toothpick or skewer (should come out clean or with minimal crumbs).
• 5. Cool and Serve
• Let the cake cool completely, then dust with powdered sugar and slice.

Notes

Related: Italian Lemon Ricotta Cake Related: 20 Italian Desserts to Try Out