Best 7 Apricot Almond Polenta Cake Recipes

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Apricot almond polenta cake is a delectable dessert that combines the natural sweetness of apricots with the nutty flavor of almonds and the rustic charm of polenta. This cake offers a unique texture, a symphony of flavors, and a beautiful presentation. Whether you are a seasoned baker or a novice home cook, this recipe will guide you through the process of creating this delightful apricot almond polenta cake that is sure to impress your friends and family.

Let's cook with our recipes!

APRICOT, ALMOND & POLENTA CAKE



Apricot, almond & polenta cake image

Pair almonds and apricots in this moreish cake. Made with polenta, the cake has a lovely moist texture and a fruity tang. Enjoy with crème fraîche

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Number Of Ingredients 15

50g unsalted butter , plus extra for the tin
125g granulated sugar
8 fresh apricots , halved and stoned (you may need more if the apricots are small)
150g unsalted butter , at room temperature, cubed
150g caster sugar
2 large eggs , lightly beaten
1 lemon , zested
1 tsp almond extract
50g plain flour
50g fine ground polenta
1½ tsp baking powder
100g ground almonds
125ml milk
3 tbsp apricot jam , to glaze
crème fraîche or cream, to serve

Steps:

  • Butter a 20-23cm round cake tin. If it has a loose bottom, you will need to wrap the outside with foil to prevent any of the caramel from leaking. Heat the oven to 200C/180C fan/gas 6. For the apricots, put the granulated sugar and 75ml water into a saucepan. Heat slowly until the sugar has dissolved. When the sugar has melted, bring to the boil and watch the syrup until it starts to turn to a deep amber colour. Remove from the heat and add the butter. Stir until it has melted. Pour into the tin, then lay the apricots in it, cut-side down.
  • For the cake, beat together the butter and sugar until light with an electric whisk. Add the egg a little at a time, then the zest and almond extract. Mix all the dry ingredients together, then fold them gradually into the egg mixture, alternating with the milk. Spoon this over the apricots and bake for 50 mins. To test it's baked, push a skewer into the centre. It should come out clean.
  • Leave the cake to cool for 15 mins, then run a knife in-between the cake and the inside of the tin and invert it onto a plate. If any of the apricot halves get left behind in the tin carefully scoop them up - trying to keep their shape intact and not squash them too much - and put them back, cut-side up, on the cake. Leave the cake to cool, or serve warm if you want.
  • Heat the apricot jam with 2 tbsp of water. Once the jam has dissolved, push it through a sieve to remove the bits of apricot. Leave it to cool a little - otherwise it overcooks the apricots, which should be perfectly cooked and not collapsing - then paint the jam thickly on the top of the cake. Leave this to set a little, then serve with crème fraîche or cream, if you like.

Nutrition Facts : Calories 388 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.32 milligram of sodium

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM



Apricot Almond Cake with Rosewater and Cardamom image

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don't have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 14

150 grams (5.3 ounces) dried apricots
250 milliliters (1 cup) cold water
2 cardamom pods (cracked)
Nonstick cooking spray or sunflower oil, for greasing
200 grams (7 ounces) almond meal
50 grams (1.8 ounces) fine polenta (not instant)
1 teaspoon baking powder (gluten-free if required)
150 grams (5.3 ounces) superfine sugar
6 large eggs
2 teaspoons fresh lemon juice
1 teaspoon rose water
2 teaspoons rose petal jam or 2 teaspoons apricot jam
1 teaspoon fresh lemon juice
2 1/2 teaspoons very finely chopped pistachios

Steps:

  • Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
  • Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
  • Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
  • Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
  • Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
  • Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
  • Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.

POLENTA ALMOND CAKE



Polenta Almond Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 12

1/2 cup sliced almonds
1/2 cup whole blanched almonds
1/2 cup finely ground polenta
1/2 cup all-purpose flour
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus 2 tablespoons melted, for pan
1 cup sugar, plus 2 tablespoons for pan
3 large eggs
3 tablespoons freshly squeezed orange juice
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Spread sliced almonds in a single layer on a small baking sheet. Bake until fragrant and golden brown, 10 to 15 minutes. Transfer to a shallow bowl; set aside to cool. In the bowl of a food processor fitted with the metal blade, finely grind whole almonds; set aside.
  • In a medium bowl, whisk together the ground almonds, polenta, flour, cornstarch, baking powder, and salt; set aside. Pour melted butter into an 8-by-2-inch round cake pan, swirling to coat bottom and brushing up sides of the pan. Sprinkle with 2 tablespoons sugar and toasted sliced almonds; set aside.
  • Combine butter and remaining 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add eggs one at a time, beating to combine after each addition. Beat in orange juice and vanilla. Add the dry ingredients, slowly beating just until combined.
  • Pour batter into prepared pan, smoothing top with an offset spatula. Bake until a cake tester inserted into the center comes out clean, about 45 minutes. Transfer baking pan to wire rack to cool for 15 minutes. Remove cake from pan, and cool completely.

APRICOT ALMOND UPSIDE-DOWN CAKE



Apricot Almond Upside-Down Cake image

The Runner-Up recipe for 2004 in the San Francisco Chronicle, adapted by Janet Fletcher from a recipe from pastry chef Sasha Crehan. Try to find Blenheim apricots as they are more fragrant. Peeled, fresh peaches are a good substitute.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup light brown sugar
8 blenheim apricots, halved
2/3 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
9 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
6 ounces almond paste
3 extra-large eggs
1 orange, zest of, grated
1 teaspoon vanilla
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch diameter, 2-inch deep round cake pan and line the bottom with parchment paper. Scatter the brown sugar evenly over the bottom of the pan, patting it into a thin layer. Arrange the apricot halves cut-side down on the brown sugar.
  • Sift together the flour, baking powder and salt.
  • Using an electric mixer, cream the butter and sugar. Add the almond paste a little at a time, beating until creamy. Add the eggs one at a time, beating well after each addition. Beat in the orange zest, vanilla and almond extract. On low speed, add the dry ingredients, mixing just until blended.
  • Pour the thick batter over the apricots, spreading it evenly. Bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan, 45 to 55 minutes.
  • Let cool on a rack for 30 minutes, then invert onto a serving platter. Serve warm or at room temperature, with whipped cream if desired.

Nutrition Facts : Calories 373.7, Fat 21.6, SaturatedFat 9.5, Cholesterol 126.3, Sodium 148.6, Carbohydrate 40.4, Fiber 2.1, Sugar 28.8, Protein 6.5

APRICOT ALMOND CAKE



Apricot Almond Cake image

Make and share this Apricot Almond Cake recipe from Food.com.

Provided by cookiedog

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/4 cups sugar
3/4 cup butter
2 eggs
1 egg yolk
1/3 cup apricot preserves
1/3 cup sour cream
2 teaspoons almond extract
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
powdered sugar

Steps:

  • Preheat oven to 350°F and lightly butter a 9-inch round cake pan; set aside.
  • Cream together sugar and butter with a mixer for 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add preserves, sour cream and almond extract, beat for 1 minute more.
  • Stir together flour, baking powder and salt; lightly fold into batter.
  • Spread evenly in prepared pan and sprinkle with almonds.
  • Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool and dust with powdered sugar.

Nutrition Facts : Calories 486.7, Fat 24.2, SaturatedFat 13, Cholesterol 126.4, Sodium 247.5, Carbohydrate 62.6, Fiber 1.5, Sugar 36.7, Protein 6.5

APRICOT ALMOND TORTE



Apricot Almond Torte image

This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

3 eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup ground almonds, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups heavy whipping cream, whipped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1-1/2 cups heavy whipping cream, whipped
1 jar (10 to 12 ounces) apricot preserves
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

Nutrition Facts : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.

ALMOND-POLENTA POUND CAKE



Almond-Polenta Pound Cake image

Yield Makes one 4 x 8-inch loaf

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
1 cup cake flour (not self-rising), plus more for the pan
1/3 cup almond paste (3 1/4 ounces)
2/3 cup plus 1 1/2 tablespoons sugar
1/3 teaspoon pure vanilla extract
1/3 teaspoon pure almond extract
2/3 cup heavy cream
4 large eggs, room temperature, separated
1/2 cup coarse cornmeal (polenta)
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350°F with a rack in the lower third. Butter an 8 × 9 4-inch loaf pan; dust with flour, and tap out excess. In the bowl of an electric mixer, cut the almond paste into 2/3 cup sugar with 2 forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.
  • In a medium bowl, whisk together the extracts, cream, and egg yolks. With the mixer on medium, gradually add the cream mixture to the butter mixture. In a small bowl, stir together the flour, cornmeal, baking powder, and salt. Sift half the flour mixture over the butter mixture, and fold to combine. Fold in the remaining flour mixture.
  • In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed to stiff peaks, 2 to 3 minutes. Fold into the batter.
  • Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If the top begins to brown too much, cover loosely with foil. Let cool before serving.

Tips:

  • Use ripe apricots. This will give your cake the best flavor. If you can't find ripe apricots, you can use frozen or canned apricots, but be sure to drain them well before using.
  • Toast the almonds. This will bring out their flavor and make them more fragrant. You can toast the almonds in a skillet over medium heat, stirring constantly, until they are golden brown and fragrant.
  • Use a fine-mesh strainer to sift the almond flour. This will help to remove any lumps and make the cake smooth.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 45 minutes.
  • Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.

Conclusion:

This apricot almond polenta cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual gathering to a special celebration. The cake is moist and flavorful, with a beautiful golden crust. The apricots and almonds add a lovely sweetness and crunch. This cake is sure to be a hit with everyone who tries it!

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