Yogurt Cake with Polenta and Nectarines

Yogurt cake with fresh or preserved fruit is one of the most popular and quickly prepared homemade desserts. For the preparation of the cake, we usually use white wheat flour, but in the gluten-free version, it can be replaced with polenta and ground almonds.

Details

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

pieces Butter, unsalted
150 g Butter, unsalted
80 g Sugar, white
1 bag Sugar, white
3 pieces Egg, fresh
160 g Polenta
100 g Nuts, almonds
1 teaspoon Baking powder
200 g Yogurt, plain, from whole milk
3 pieces Nectarine, fresh

Steps

Preheat the oven to 180 degrees Celsius. Lightly grease a small square baking dish (20 x 20 cm) with butter and line it with baking paper.
In a bowl with an electric mixer, cream together the softened butter, regular sugar, and vanilla sugar. Gradually, one by one, mix in the eggs. Once all the eggs are incorporated, slightly reduce the mixer speed and slowly mix in the polenta, ground almonds, baking powder, and yogurt.
Pour the prepared batter into the baking dish and spread it evenly with the back of a spoon or spatula, smoothing the top. Wash the nectarines and dry them well with paper towels. Cut them in half and remove the pits. Slice the halves into pieces and arrange them over the batter. Bake the cake in the preheated oven for 55 minutes or until the top is golden brown and a toothpick inserted into the cake comes out clean.
Let the baked cake cool in the dish for a few minutes, then transfer it to a wire rack using the baking paper and let it cool completely. Once cooled, cut it into pieces of desired size, serve on a large plate or platter, and enjoy.

Nutrition Information (Per 100g)

Calories: 402.96 kcal
Fat: 27.04 g
- Saturated Fat: 11.97 g
Carbohydrates: 31.97 g
- Sugars: 12.11 g
Protein: 8.17 g
Fiber: 3.24 g

Advice

Nectarines can be replaced with apricots or peaches, and during the off-season, preserved fruit can also be used.