Polenta, Zucchini, and Almond Cake Recipe | Yummly
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Polenta, Zucchini, and Almond Cake

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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 zucchinis
  • 1/2 teaspoon salt
  • pepper
  • 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 cornstarch
  • 1 teaspoon baking powder
  • 50 grams grated cheese
  • Espelette pepper (or hot paprika)
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    1. 1. Preheat the oven to 320 F.
    2. 2. Wash the zucchinis. Cut them in half lengthwise and then cut the halves into 2 millimeter-thick slices.
    3. 3. 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.
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