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  • Writer's pictureThea

Lemon Polenta & Almond Cake with Peach Sauce

A moist, gluten-free, Italian inspired cake that is simple to make. A perfect balance of fruit, flavor and texture for breakfast or dessert. This is my adaptation of Angela’s recipe from her blog This Delicious House.


1 ½ cup almond flour

¾ cup cornmeal

1 ½ tsp baking powder

½ tsp salt

¾ cup unsalted butter (1 ½ sticks)

¾ cup sugar

½ tsp almond extract

¼ tsp cardamom

3 large eggs

1 ½ Tbsp lemon zest

Whisk together almond flour and cornmeal, baking powder, and salt. With a hand held mixer cream butter and sugar together ‘til fluffy. Add extract and cardamom, and then eggs one at a time, beating until fully incorporated. Stir in lemon zest, then dry ingredients.

Spread batter into an 8” round cake pan that has been coated with nonstick cooking spray. Bake at 350º for 35-40 min. or until toothpick comes out clean.

Peach Sauce

Adapted from The Spruce Eats


4 large ripe peaches, peeled, pitted, and cut into small chunks

½ cup water

¾ cup sugar (stevia or monkfruit replacement w/o alcohol sugar)

1 Tbsp cornstarch

¼ tsp fair trade vanilla extract

½ tsp ground cinnamon

Combine water, sugar, and cornstarch in saucepan, bring to a boil over medium heat while stirring with a wooden spoon. Add peaches and simmer for 2 minutes stirring occasionally. Remove pan from heat and stir in vanilla extract and cinnamon. Serve warm over slices of corncake and top with whipped cream. Garnish with toasted slivered almonds.

Peaches may be combined with pears.

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