Hazelnut and polenta cake is a gluten free version of a basic Italian recipe.
Usually made with traditional flour, few eggs, sugar, milk.
Indeed this is the recipe for an easy and simple cake but gluten-free: perfect for breakfast or merenda, it is part of the wider family cake that Italians call ciambella. More or less it corresponds to the bundt cake in the Anglo-Saxson world. This kind of cake is typically what you make when you want a quick and easy to make sweet treat.
Polenta Cake and Gluten-Free Flour
By “polenta” or corn flour I mean a powdery yellow flour made of finely ground cornmeal, and it must not to be confused with cornstarch (the finely powdered white starch extracted from maize kernels).
During the past few years, many Italians have changed their culinary habits.
In a country famous in the whole world for pasta and pizza, introducing new flours, different from the usual durum wheat, has been almost a revolution!
But it’s true. Many people now prefer to use gluten free flours, more than in the past.
In order to help gluten free flours rise, I substitute part of flour with potato or corn starch and I add a little baking soda in addition to dessert yeast.
Hazelnut and polenta cake recipe
I’m pleased with the result and I believe this is a great gluten-free and dairy-free cake.
Although I didn’t, you can substitute the almond milk with about 150 g of white yogurt.
This is a light, not too sweet, super tasty corn flour cake. Quick and easy to make though. This corn flour cake goes well with just about anything.
Serve it for breakfast, brunch or merenda.
Try it and let me know your opinion!
Monica, buona cucina
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Hazelnut and polenta cake
150 g Maize corn flour fine grains
50 g rice flour
50 g corn starch
150 g cane sugar
about 6 g instant dessert yeast
200 ml almond milk
60 g dark chocolate chips
40 g chopped hazelnuts
40 g blanched chopped almonds + maple syrup to brush
First of all, mix all dry ingredients. Set aside
Whisk eggs and sugar. Add almond milk and whisk again.
Now add in dry ingredients and whisk until the mixture is soft and smooth.
Incorporate dark chocolate chips and chopped hazelnuts and stir with a tablespoon.
Pour into a round cake pan covered with wet parchment paper and bake in preheated oven (175C degrees) for approximately 35 minutes (use a toothpick to make sure the inside is also cooked).
Take out from the oven, brush the top with maple syrup and garnish with chopped almond.