This not-too-sweet, almost savory polenta cake is perfect for that ‘it’s three PM and I need a little something with a cup of tea’ moment. In Italy, we had a lot of those moments, stopping at a cafe mid-way through the afternoon for a quick cup of espresso and bite to eat. Italy also reminds me that desserts don’t have to be cloyingly sweet to be decedent, sometimes less really is more.
For this recipe, I teamed up with Truvia in honor of National Diabetes Month. Truvia Nectar, blended with stevia leaf extract and honey, can help manage sugar intake. This polenta cake, lightly sweetened with the nectar and fruit juice, has minimal sugar with big flavor.
The nectar adds a touch of sweetness anywhere you would use agave, sugar or honey. I love it drizzled over oatmeal, yogurt and of course, in this recipe.
The base of the recipe is a mixture of fine cornmeal and ground almonds. For the best texture, I recommend using store-bought ground almond flour, but you can make it yourself in your food processor. The flour is a finer consistency than doing it yourself, so try and get the almond pieces as small as possible.
Lastly, I covered this cake in my favorite homemade, not-too-sweet frosting, whipped cream and cream cheese. Because of this, make sure to store any leftovers in the fridge and not on the counter.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Citrus Polenta Brunch Cake
Yield 8 slices
- 2 cups orange juice
- 1/2 cup grapefruit juice
- 1-2 tablespoons Truvia Nectar
- 1 cup ground almond flour
- 1/2 cup polenta
- 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- grated zest of 1 lemon
- 2 large eggs
- ½ tsp vanilla extract
- 1 cup heavy cream
- 2 tablespoons cream cheese
- 1/4 teaspoon vanilla extract
- Place the orange juice and grapefruit juice in a medium saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for ~15 minutes until syrupy and honey-like in texture. Stir in the nectar. Start with 1 tablespoon, then add more, depending on desired sweetness. Remove and let cool.
- Preheat oven to 325 degrees F.
- Line the base of 8in round tin with baking parchment and lightly grease.
- Combine the almond flour, polenta, all-purpose flour, baking soda and salt in a bowl and set aside.
- In a free-standing mixer, beat the butter until smooth, then add the lemon zest and 1/2 cup of the citrus-nectar mixture.
- Gradually beat in the eggs, vanilla extract and reserved dry ingredients. Pour the batter into the cake tin and bake for approximately 30 minutes, until a toothpick in the center comes out clean.
- Remove the cake from the oven and set aside to cool. Prick the surface of the cake with a skewer and drizzle with the remaining syrup to seep in.
- For the frosting, beat the cream, cream cheese and vanilla extract until creamy. Spread onto cooled cake and slice.