Chef Andrea's breakfast polenta cake from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 31, 2019

    This is a very nice gluten-free cake - good flavors and a lightly sandy texture from the cornmeal/potato starch/ground almonds. Finely ground whole grain cornmeal worked well - a coarser one might be too gritty. Like the title says, it's well-suited to breakfast - whole grains + not super-sweet. I baked it in a heavy, black 9-cup bundt pan and it was done in 30 minutes vs. 40 minutes as the recipe specified. The batter filled the pan only half-way, so the cake's smaller than a typical bundt cake.

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