Polenta Apple Cake with Cranberry Cherry Compote
Ingredients
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature, plus more for greasing
- 1/2 cup (3 1/2 oz./110 g) polenta, plus more for dusting
- 2 apples, cored, peeled and grated
- 1 cup (3 1/2 oz./105 g) almond flour
- 1/4 cup (1 1/2 oz./45 g) corn meal
- 1 Tbs. baking powder
- 1 tsp. kosher salt
- 1 cup (8 fl. oz./250 ml) maple syrup
- 5 eggs plus 2 egg yolks, all at room temperature
- 1/2 cup (4 fl. oz./125 ml) canola oil
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
Instructions
Polenta-Apple Cake with Cranberry-Cherry Compote serves 8 original recipe by Williams-Sonoma.
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