azores almond polenta pineapple cake

How To Make azores almond polenta pineapple cake

• Step 1
  Heat the oven to 350°F, and arrange a rack in the middle position. Coat a (9- or 10-inch) spring-form pan with oil or butter, then line the bottom with a round of parchment. (TIP - To make a parchment circle to line the pan, trace the bottom of the pan on the paper then use scissors to cut the circle.)
• Step 2
  Whisk together the almond meal, polenta, flour, baking powder, and salt in a medium bowl; set aside.
• Step 3
  In the bowl of a stand-mixer fitted with the paddle (or using a handheld mixer), combine the sugars and eggs and beat on medium-low until just combined, about 30 seconds. Raise the speed to medium and beat until light colored and thoroughly combined and slightly thickened, about another 1 minute. Add the oil and vanilla and mix for an additional 1 minute until well combined and mixture resembles wet sand.
• Step 4
  With the paddle still running, gradually add the dry mixture, about 1/2 cup at a time. Stop as soon as you no longer see any dry flour (the mixture should be thick like cornbread batter). Remove the bowl from the stand-mixer and fold in 3 cups of pineapple. Scatter remaining 1 cup of pineapple on the bottom of the pan then spread the batter on top.
• Step 5
  Bake until the cake is nicely browned and a or toothpick comes out with just a few crumbs on it, about 50 to 65 minutes (the 9-inch cake pan will take longer to bake). Run a knife along the cake edge, then let it cool completely, at least 1 1/2 hours before removing from pan. Release the spring and invert the cake onto a serving platter or cake stand. Serve topped with a light dusting of powdered sugar.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!