Strawberry, Almond & Polenta Skillet Cake Recipe

Strawberry, Almond & Polenta Skillet Cake Recipe

How To Make Strawberry, Almond & Polenta Skillet Cake

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Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 1 cup polenta
  • 1 cup almond flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup fresh strawberries, sliced
  • 1/4 cup sliced almonds


  1. Preheat the oven to 350°F (175°C) and grease a 9-inch skillet.

  2. In a mixing bowl, combine the polenta, almond flour, all-purpose flour, baking powder, and salt. Set aside.

  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until well combined.

  6. Gently fold in the sliced strawberries and spread the batter evenly into the greased skillet.

  7. Sprinkle the sliced almonds on top of the batter.

  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  9. Allow the skillet cake to cool for a few minutes before serving. Enjoy!


  • Calories : 420kcal
  • Total Fat : 25g
  • Saturated Fat : 11g
  • Cholesterol : 114mg
  • Sodium : 340mg
  • Total Carbohydrates : 41g
  • Dietary Fiber : 4g
  • Sugar : 18g
  • Protein : 9g
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