Figgy Almond-Polenta Tea Cake
Sometimes summer fruit needs a landing spot, a gentle cushion of cake or crust when there’s just too much fruit, or it’s too ripe, or too raw to eat out of hand. This sturdy almond-polenta cake is the answer, the rubbly texture of the corn echoed in the delicate crunch of the figs. Using instant polenta (not medium or coarse) is the key to avoiding a gritty texture and ensuring the batter hydrates evenly. Fine-ground cornmeal is the next best substitute. You can switch out the figs for other fruits, like quartered plums, whole raspberries, blackberries, or blueberries, but avoid strawberries, which are too watery.
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What you’ll need
9" Round Cake Pan
$18 $17 At Amazon
Stand Mixer
$349 At Amazon
Offset Spatula
$14 $13 At Amazon
Recipe information
Total Time
90 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 325°. Lightly grease sides of a 9"-diameter cake pan with unsalted butter; line bottom with a parchment round. Stir 2 cups (200 g) almond flour, ⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 cup (200 g) sugar in a stand mixer fitted with the paddle attachment on low speed until combined. Add 10 Tbsp. unsalted butter, room temperature, increase speed to medium-low, and beat until incorporated and no lumps remain, about 1 minute (it will look clumpy). Add 4 large eggs, zest of 1 large lemon, 1 cup sour cream (not low-fat), 2 tsp. vanilla bean paste or vanilla extract, and ½ tsp. almond extract; beat, scraping down sides of bowl occasionally, until batter is smooth and fluffy, about 3 minutes (it’s okay if it looks curdled).
Step 2
Scrape batter into prepared pan and smooth surface with an offset spatula or a spoon. Arrange 6–8 oz. fresh figs, trimmed, halved, cut side up, on top in even rows, pressing gently into batter. Sprinkle all over with remaining 2 tsp. (8 g) sugar. Bake cake until golden brown with no damp spots in the center and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool in pan.
Step 3
Run offset spatula or a butter knife around cake to release. Carefully invert onto a large plate, then invert again onto a cake plate or platter.
Do Ahead: Cake can be baked 1 day ahead. Store loosely covered at room temperature.
Recipe notes
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