Those polenta cakes, amazing. They are so flavorful and moist with the taste of summer! When you think of polenta cake you usually think of lemon polenta cake, which is a classic. And sure, it does taste really good, the almond and lemon together with the cornmeal result in a nice mediterranean flavor. But its nothing compared to this! The sweetness of the cornmeal with the rich flavor of one whole vanilla bean, paired with the fresh and slightly sour rhubarb is just divine. And gluten-free!
Vanilla and Rhubarb – yet another flavor classic. It reminds me of my childhood, my grandma makes the best rhubarb pie with a pudding like vanilla-egg filling, absolutely heavenly. I will have to post that recipe here soon!
Here are some more spring-like vanilla recipes:
- ½ cup (1 stick) unsalted butter, room temperature
- ⅔ cup sugar
- 1 cup almond meal (or all-purpose flour)
- ¾ cup fine polenta or cornmeal
- ½ teaspoon baking powder
- 2 large eggs, room temperature
- ½ cup milk
- 1 vanilla bean
- 1½ sticks rhubarb
- Grease two 5 inch cake pans (or one 8 inch pan) and flour with cornmeal. Set aside.
- Preheat oven to 350°F / 180°C.
- Peel the rhubarb and cut into small cubes. Stir in 1 teaspoon of sugar, mix and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and seeds of vanilla bean until pale and fluffy.
- In a medium bowl, mix together almond meal, polenta, and baking powder. In another small bowl, mix the eggs and milk.
- With the mixer on low speed, add the egg/milk mixture alternating with the dry ingredients to the butter mixture and beat to combine.
- Drain the rhubarb cubes and pour them on a paper towel.
- Pour batter into prepared pans and spread the rhubarb on top.
- Bake until a cake tester inserted into the center comes out clean, about 40 minutes.
- Transfer to a wire rack to cool.