Apricot almond polenta cake from Dappled: Baking Recipes for Fruit Lovers (page 47) by Nicole Rucker

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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

  • cwlittlemisspiemaker on May 20, 2026

    The flavor of the apricots goes well with the polenta and almond flour with the latter two balancing with the sweetness of the former. The cake sunk along the length of the loaf pan, but it wasn't a big deal as the flavor and texture were still good.

  • ChelseaP on April 26, 2026

    I had success with this recipe and really enjoyed the texture and flavours. Yes some of the apricots sank but it didn't affect the taste and I'd absolutely make it again.

  • carolevansrn on June 25, 2025

    Same experience as other reviewer. The batter ended up bubbling over onto my oven floor about half way though the bake. Also took 30 min longer to bake, with collapse in the middle and wet batter around the sunken fruit. This was my first recipe with this book. I know a lot of people love this book, but not sure if I can try another one. Eek.

  • anya_sf on June 29, 2024

    Complete failure. I followed the recipe exactly, except used 8 apricots, which I thought would be OK (recipe calls for 6 without providing a weight) as they were very small and not especially juicy. The cake took 30 min longer to bake. All the apricots sank to the bottom and the batter around them was still a little wet. The cake totally slumped in the center. Overall flavor was nice, but the cake was super oily.

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