Torta senza glutine di polenta con pesca arrosto e rosmarino

Ingredienti

• 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)

Preparazione

1. 1

   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.