Polenta, Zucchini, and Almond Cake

Polenta, Zucchini, and Almond Cake


It can be difficult to pick the perfect pastry or confection when up against so many recipes. This truly decadent recipe for Polenta , Zucchini, and Almond Cake is so rich and dreamy, your taste buds should be screaming for a bite right now! The recipe combines the buttery flakiness of the puff pastry with white chocolate and fresh orange juice and creamy mascarpone cheese for a creamy, sweet and rich dessert that will please the palate.


2 zucchini
1/2 teaspoon salt
100 grams almond flour
3 eggs
2 tablespoons olive oil
1 plain yogurt
low fat cream (20 cl., 5% milk fat)
100 grams polenta (organic)
40 grams corn starch
1 teaspoon baking powder
50 grams grating cheese
Espelette Dukkah pepper (or hot paprika)


11. Preheat the oven to 320 F.
22. Wash the zucchinis. Cut them in half lengthwise and then cut the halves into 2 millimeter-thick slices.
33. Heat a skillet with a little bit of olive oil. Cook the zucchini slices until brown. Remove from the heat and season with salt and pepper. Set aside.
44. Toast the almond flour for a few minutes in a dry skillet. Set aside.
55. In a bowl, whisk the eggs with the olive oil. Add the yogurt and cream and whisk again until the mixture is smooth.
66. In another bowl, combine the polenta, almond flour, cornstarch, and baking powder. Add it to the previous mixture and mix well. Stir in the grated cheese and zucchini. Add a little bit of espelette pepper.
77. Pour the batter into a loaf pan and bake it for about 45 minutes.
88. Remove from the oven and cool for 10 minutes before unmolding.
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