Peach Polenta Cake
This simple, summery cake gets its rustic texture from polenta and ground almonds. Most of its sweetness comes from cut peaches that bubble in a light caramel at the bottom of the cake, then decorate the top when you flip it over. The recipe is from King, a small restaurant in Manhattan where the chefs Clare de Boer and Jess Shadbolt swap the stone fruit out to use whatever is sweet, juicy and in season. Try the cake with peaches, nectarines, plums or even a mix of all three, but make sure to give the cake the time it needs to turn golden brown and firm to the touch. At King, the chefs use the Italian brand Moretti's stone-ground polenta bramata. For a more rustic cake, with a little bite, use coarse polenta. For a more tender crumb, use finely ground polenta. Tejal Rao
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