Almond flour makes this Dutch delicacy taste delicious
Every neighborhood in Holland, says Claire Twestern, has several
bakeries, each known for its signature confection. As the pastry chef at
Talula's Table (talulastable.com) in Kennett Square, Pennsylvania, she
draws inspiration from her home country but offsets her love of sweets
with an active lifestyle, including biking, "a very Dutch mode of
transportation."
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A Fave Ingredient: Almond Flour
High in protein and gluten-free, it's the key ingredient in many of
Holland's famous pastries, and it's also a nutritious swap for any
cooking or baking application. $10 per pound, abesmarket.com
Lavender-Citrus Polenta Cake
- 4 oz butter, softened, plus extra for greasing pan
- 1/2 cup sugar
- 3 eggs
- 1/2 cup applesauce
- 2 cups almond flour, plus extra for flouring pan
- 3/4 cup fine polenta
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest (from 1 whole lemon)
- 2 Tbsp orange zest (from 1 whole orange)
- 2 Tbsp fresh lavender
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Fresh berries and whipped cream for garnish (optional)
Fresh berries and whipped cream for garnish (optional)
Preheat oven to 350°F. Butter an 8-inch round cake pan and dust with almond flour. Set aside.
In the bowl of a stand mixer fitted
with a paddle attachment, combine butter and sugar and beat on medium
speed until fluffy and lighter in color, about 2 minutes. Add eggs one
at a time, then applesauce. Beat until just combined.
In a separate bowl, combine flour with polenta and baking powder. Add
flour mixture, lemon zest, orange zest, and lavender to the bowl of the
stand mixer. Mix on medium-low speed until just combined.
Pour batter into the prepared pan and bake until a toothpick inserted
into the center comes out clean, about 30 to 40 minutes. Cool in the
pan for 10 minutes, then turn onto a wire rack to cool completely.
Serve
with berries and whipped cream, if desired.
Makes one 8-inch cake, 10 servings
Per serving: 310 cal, 22 g fat (5 g sat), 26 g carbs, 100 mg sodium, 4 g fiber, 8 g protein
