Azores Almond Polenta Pineapple Cake

Azores Almond Polenta Pineapple Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Vickie Parks


This is from the Azores Islands, off the coast of Portugal. In Portuguese, it's called Bolo de Ananás. The cake is most often served for breakfast, but it's sweet enough that it can easily be served as a dessert dish.


★★★★★ 2 votes

8 to 12 (prep time includes 1 1/2 hours cooling time)
1 Hr 40 Min
50 Min


Add to Grocery List

1 1/2 c
almond meal (preferably fine ground, though any type will work)
1/2 c
stoneground polenta (not instant)
1/2 c
unbleached all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
kosher salt
3/4 c
unrefined cane sugar
1/4 c
packed light brown sugar
3 large
3/4 c
coconut oil or canola oil
1 tsp
vanilla bean paste or vanilla extract
4 c
small diced pineapple (from 1 medium pineapple, or you can use 2 (15-oz) cans diced pineapple, drained well)
powdered sugar, for garnish

How to Make Azores Almond Polenta Pineapple Cake


  • 1Heat 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.)
  • 2Whisk together the almond meal, polenta, flour, baking powder, and salt in a medium bowl; set aside.
  • 3In 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.
  • 4With 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.
  • 5Bake 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.

Printable Recipe Card

About Azores Almond Polenta Pineapple Cake

Course/Dish: Other Breakfast
Main Ingredient: Fruit
Regional Style: Portugese
Dietary Needs: Vegetarian, Dairy Free

Show 4 Comments & Reviews

17 Scrumptious French Toast Recipes

17 Scrumptious French Toast Recipes

Kitchen Crew @JustaPinch

Take a break from waffles and pancakes by whipping up some of these wonderful french toast recipes. Trust us, your family will thank you!

Health Benefits Of Eating Oatmeal Recipe

Health Benefits of Eating Oatmeal

Kitchen Crew @JustaPinch

You may have heard oatmeal is good for you, but did you know how good? Here are six great reasons to eat more oats! Healthy DigestionThere are two types of...

Breakfast Recipes To Start The Weekend Off Right

Breakfast Recipes to Start the Weekend Off Right

Kitchen Crew

Growing up, my mom would always say to me that breakfast is the most important meal of the day. Because of mom's advice, I try to have breakfast every day....