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Home Glutenvrije polentacake met geroosterde perzik en rozemarijn

Gluten-free Dessert Baking Summer Vegetarian Mediterranean Weekend

Baking gluten-free doesn't have to be boring. This polenta cake has a wonderfully grainy, moist texture thanks to the combination of polenta and almond flour. The roasted peach adds natural sweetness and the rosemary brings that surprising note that has everyone asking for the recipe. Simply enjoy, together at the table.

x_ckl_recipe_markerGluten-free polenta cake with roasted peach and rosemary A gluten-free cake based on polenta and almond flour, with juicy roasted peach and a hint of rosemary. Perfect for a leisurely weekend or as an impressive dessert. How to make a gluten-free polenta cake with roasted peach and rosemary? Dessert Mediterranean 8 servings 20 min 45 min 15 min 1 hour 20 min

Preheat the oven to 180°C (conventional heat). Grease a round 22 cm springform pan with butter or oil and line the base with parchment paper.
Halve the peaches, remove the stones and place them cut-side up in a small baking dish. Sprinkle with 1 tablespoon sugar and half of the rosemary needles. Roast for 20 minutes until soft and lightly caramelized. Remove and let cool.
Beat the butter and 150 g sugar with a mixer until creamy and airy, about 3 to 4 minutes.
Add the eggs one at a time, mixing well between each addition. Then stir in the vanilla extract.
In a separate bowl, mix the polenta, almond flour, baking powder and a pinch of salt. Fold this dry mixture into the butter mixture spoonful by spoonful and stir gently until a smooth batter forms.
Pour the batter into the prepared springform and smooth the top. Cut the cooled peaches into wedges and arrange them over the batter. Sprinkle over the remaining rosemary needles.
Bake the cake for 40 to 45 minutes at 180°C, until the top is golden brown and a skewer comes out clean. If it browns too quickly, loosely cover the cake with aluminum foil for the last 10 minutes.
Let the cake rest in the pan for 15 minutes before removing it. Serve warm or at room temperature, optionally with a spoonful of crème fraîche alongside.

Gluten-free Dessert Baking Summer Vegetarian Mediterranean Weekend 3 ripe peaches 150 g unsalted butter, at room temperature 150 g + 1 tbsp fine granulated sugar 3 eggs (M) 1 tsp vanilla extract 120 g fine polenta (not the quick-cook variety) 120 g almond flour 1.5 tsp gluten-free baking powder Pinch of salt 2 sprigs fresh rosemary, needles finely chopped Crème fraîche or whipped cream, to serve (optional) Round springform (22 cm) Baking dish Electric hand mixer or stand mixer Mixing bowl Spatula Parchment paper Skewer Springforms cake-tins Cake Pans cake-moulds Oven dishes oven-dishes Birkmann Springform Premium Baking with 2 Bottoms ø 26 cm Birkmann Springvorm MasterClass Springform ø 15 cm MasterClass ["Springvorm"] MasterClass Cake Pan / Bread Pan - 21 x 11 cm MasterClass ["bake form"] Nordic Ware Cake Pan / Loaf Pan Jubilee Gold - Aluguss - 26 x 15 cm Nordic Ware ["bake form"]

Recipe

Gluten-free polenta cake with roasted peach and rosemary

A gluten-free cake based on polenta and almond flour, with juicy roasted peach and a hint of rosemary. Perfect for a leisurely weekend or as an impressive dessert.

Course	Dessert
Kitchen	Mediterranean
Servings	8 servings

Preparation time

Preparation time	20 min
Time in oven	45 min
Stiffen up min.	15 min
Total	1 hour 20 min

Equipment

Round springform (22 cm)
Baking dish
Electric hand mixer or stand mixer
Mixing bowl
Spatula
Parchment paper
Skewer

Ingredients

3 ripe peaches
150 g unsalted butter, at room temperature
150 g + 1 tbsp fine granulated sugar
3 eggs (M)
1 tsp vanilla extract
120 g fine polenta (not the quick-cook variety)
120 g almond flour
1.5 tsp gluten-free baking powder
Pinch of salt
2 sprigs fresh rosemary, needles finely chopped
Crème fraîche or whipped cream, to serve (optional)

How to make a gluten-free polenta cake with roasted peach and rosemary?

Preheat the oven to 180°C (conventional heat). Grease a round 22 cm springform pan with butter or oil and line the base with parchment paper.
Halve the peaches, remove the stones and place them cut-side up in a small baking dish. Sprinkle with 1 tablespoon sugar and half of the rosemary needles. Roast for 20 minutes until soft and lightly caramelized. Remove and let cool.
Beat the butter and 150 g sugar with a mixer until creamy and airy, about 3 to 4 minutes.
Add the eggs one at a time, mixing well between each addition. Then stir in the vanilla extract.
In a separate bowl, mix the polenta, almond flour, baking powder and a pinch of salt. Fold this dry mixture into the butter mixture spoonful by spoonful and stir gently until a smooth batter forms.
Pour the batter into the prepared springform and smooth the top. Cut the cooled peaches into wedges and arrange them over the batter. Sprinkle over the remaining rosemary needles.
Bake the cake for 40 to 45 minutes at 180°C, until the top is golden brown and a skewer comes out clean. If it browns too quickly, loosely cover the cake with aluminum foil for the last 10 minutes.
Let the cake rest in the pan for 15 minutes before removing it. Serve warm or at room temperature, optionally with a spoonful of crème fraîche alongside.

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A good springform makes the difference with cakes like this. The polenta gives the cake its characteristic, slightly grainy bite and ensures it's sturdy enough to slice nicely. Use a springform with a tight seal so the batter doesn't leak and the cake rises evenly.

This cake keeps well covered at room temperature for up to two days. The flavors even develop further, so it's often just as good—or better—the next day. Want to keep it longer? Store it in the fridge and bring it back to serving temperature before serving.

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