Salt & Wind Travel

{Bolo de Ananás} Almond Polenta Cake Recipe

One of my favorite discoveries from my trip to the Azores was this pineapple cake I found on the menu at A Tasca in Ponta Delgada. Nothing like those 60s era upside-down cakes, this pineapple cake was filled with fresh pineapples, perfectly textured, and totally messy — all in all a perfect end to our evening.

When I got home, I set out to recreate A Tasca’s cake and baked and baked until I found the key to the texture: a mix of polenta and almond meal. Not too sweet, with a gorgeous texture and subtle flavor, this {Bolo de Ananás} Azores Almond Polenta Pineapple Cake recipe is as fitting as an end to a meal as it is a breakfast treat.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

{Bolo de Ananás} Almond Polenta Cake Recipe

{Bolo de Ananás} Azores Almond Polenta Pineapple Cake Recipe

Nothing like those 60s era upside-down cakes, this pineapple cake is filled with fresh pineapples, perfectly textured, and totally messy in a fabulous way.
5 from 4 votes
Prep Time 10 minutes
Total Time 1 hour
Servings 10 servings
Calories 350 kcal

Equipment

9-inch springform pan
9-inch Springform Pan
Parchment Baking Paper
Parchment Paper
Dry Measuring Cups And Spoons
Dry Measuring Cups And Spoons
Liquid Measuring Cups
Liquid Measuring Cups
Balloon Whisk
Balloon Whisk
Glass Bowls
Glass Bowls
KitchenAid Stand Mixer
Rubber Spatula Set
Silicone Spatula
Offset Spatula
Offset Spatula

Ingredients
  

  • 1 1/2 cups packed almond meal preferably fine ground, though any type will work
  • 1/2 cup stoneground polenta (not instant)
  • 1/2 cup unbleached all-purpose flour or gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup unrefined cane sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs
  • 3/4 cup canola oil or coconut oil
  • 1 teaspoon vanilla bean paste or extract
  • 4 cups small dice pineapple (from 1 medium pineapple or use 2 (15 ounce) cans diced pineapple, well drained)
  • Powdered sugar for garnish

Instructions
 

  • Heat the oven to 350°F and arrange a rack in the middle. Coat a (9- or 10-inch) springform pan with oil or butter then line the bottom with a round of parchment paper. Whisk together the almond meal, polenta, flour, baking powder, and salt in a medium bowl. Set aside.
  • 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. 
  • 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.
  • Bake until the cake is lightly browned and a cake tester 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 edge of the cake then let it cool completely, at least 1 1/2 hours. Release the spring and invert the cake onto a serving platter or cake stand. Serve topped with a sprinkling of powdered sugar.

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 44gProtein: 4gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 56mgSodium: 151mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 153IUVitamin C: 45mgCalcium: 33mgIron: 1mg
Keyword pineapple cake
Tried this recipe?Mention @saltandwind or tag #swsociety!

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5 from 4 votes (4 ratings without comment)

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