Ingredients
Scale
- ¾ cup butter, slightly softened, plus extra for greasing pan
- 1 cup white sugar
- 2 cup almond flour
- 2/3 cup polenta
- 3 tsp baking powder
- 3 large eggs
- 2 large, just ripe peaches, peeled, pitted, and cut into 1-inch chunks
- 2 T cornstarch, divided
Instructions
- Preheat the oven to 350 degrees. Grease the bottom and sides of an 8-inch springform pan. (See post notes about baking pans)
- Slice the butter into pieces. Place butter in a mixing bowl with the sugar and beat at a low speed until just combined. Increase the mixer speed to medium or medium-high and beat for at least 3 and up to 5 minutes, until the mixture is light colored and fluffy.
- In a separate bowl, stir together the almond flour, polenta, and baking powder. With the mixer running at low speed, add a third of the almond flour mixture to the creamed butter and sugar, then add in one of the eggs. Repeat twice more, adding all of the almond flour and eggs to the batter, scraping down sides of the mixing bowl as needed, until the batter is smooth and the ingredients well combined.
- Place half of the peach pieces in a sieve. Sprinkle with 1 T of the cornstarch and shake to coat. Set aside. Spoon half of the cake batter into the prepared pan, smoothing it out with a spatula. Place the prepared peach pieces on top and pressing them slightly down into the batter.
- Sprinkle the remaining peach pieces with cornstarch as in Step 4, and spoon and spread the remaining cake batter into the pan, top with peaches and press down slightly into batter.
- Bake cake in preheated oven for one hour and 10 minutes, until an inserted wooden skewer comes out fairly clean. Allow cake to cook thoroughly before releasing from springform pan.
- Cake will store covered in refrigerator for up to 3 days. Cake can be wrapped tightly in two layers of plastic wrap and stored in freezer for up to 3 months.