Peach Polenta Cake
Celebrate Ontario peach season with this golden, rustic Peach Polenta Cake. Made with olive oil, almond flour, and fresh peaches for a tender crumb and beautiful top. A perfect summer dessert that’s simple, cozy, and full of peach flavor. 🍑✨
Ingredients
- 1 cup fine polenta or cornmeal
- 1 cup almond flour
- 1 cup all‑purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup olive oil
- ¾ cup sugar
- 3 large eggs
- Zest of 1 lemon
- 1 tsp vanilla
- ½ cup yogurt Greek or regular
- 2 –3 Ontario peaches thinly sliced
Optional Rosewater Honey Finish:
- 2 tbsp honey
- 1 –2 tsp rosewater
Instructions
- Preheat oven to 350°F (175°C). Line a 9‑inch cake pan with parchment.
- Slice peaches into thin wedges and pat dry.
- Whisk olive oil, sugar, and eggs until glossy. Add yogurt, lemon zest, and vanilla.
- Fold in polenta, almond flour, flour, baking powder, and salt. Batter will be thick and golden.
- Pour into the pan and arrange peach slices in a circular pattern on top.
- Bake 40–45 minutes, until golden and set in the center.
- Warm honey with rosewater and brush over the cake while warm.
- Cool, slice, and enjoy the golden crumb.
Notes
- Calories: 355
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 3g
- Sugars: 20g
- Protein: 7g
- Cholesterol: 65mg
- Sodium: 180mg