Tastes of HOME
Dec 19, 2021
3 minutes
Polenta & almond cake with roasted peaches
SERVES 8-10
300g unsalted butter, at room temperature, plus extra for greasing Plain flour, for dusting
200g almonds, skins on
100g ground almonds
150g polenta
1 teaspoon baking powder
Pinch of sea salt
300g vanilla sugar or caster sugar and ½ teaspoon pure vanilla extract
4 eggs
Finely grated zest and juice of 1 lemon 4 lemon verbena leaves (available from specialty stores)
Thick cream, to serve
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