Rustic Polenta Cake

Ingredients

• Icing Sugar
• Roasted Strawberry & Rhubarb Compote
• Sautéed Chopped Fall Fruit
• Whipped Cream & Chopped Fresh Fruit or Berries
• 1/2 Cup All-purpose Flour
• 1/2 Cup Oat Flour
• 1/2 Cup Finely Ground Cornmeal
• 1/3 Cup Coarsely Ground Cornmeal
• 1 1/2 Teaspoons Baking Powder
• 3/4 Cup Sugar
• 1 Stick + 1 Tablespoon Softened Butter (Or 9 Tablespoons)
• 4 Egg Yolks
• 2 Whole Eggs
• 1 Teaspoon Almond or Vanilla Extract
• 1/2 Cup Sliced Almonds

Instructions

1. 1

   Preheat oven to 350 degrees F. and lightly...: Preheat oven to 350 degrees F. and lightly grease an 8 inch spring-form pan.

2. 2

   Mix together the flours, cornmeal, and baking powder.

3. 3

   In a separate bowl, beat together the sugar...: In a separate bowl, beat together the sugar with the butter until light and fluffy.

4. 4

   Add the egg yolks one at a time,...: Add the egg yolks one at a time, beating well between each, and then add the two eggs and vanilla.

5. 5

   Fold in the flour mixture until just combined,...: Fold in the flour mixture until just combined, then spoon the batter into the prepared pan.

6. 6

   Sprinkle the almonds evenly over the top of...: Sprinkle the almonds evenly over the top of the cake.

7. 7

   Bake the cake until a cake tester comes...: Bake the cake until a cake tester comes out clean, and the cake is golden, about 25 to 30 minutes.

8. 8

   Cool the cake for 10 minutes, then remove...: Cool the cake for 10 minutes, then remove from the tin onto a platter.

9. 9

   Once cooled completely, lightly dust the cake with...: Once cooled completely, lightly dust the cake with powdered sugar, then serve sliced with fruit topping of choice.