Around the World in 80 Foods: Bolo de Ananas, a.k.a. Azorean Pineapple Polenta Almond Cake!

This delicious, moist cake can easily be converted into a gluten-free dessert, thanks to packed almond flour and cornmeal (or polenta!) making up the bulk of the dry ingredients! Simply substitute the 1/2 cup of white flour for another gluten-free flour (such as coconut! Fits right in with the tropical/semi-tropical theme!)

You will need: 1 1/2 cups packed almond meal

1/2 coarse cornmeal or polenta

1/2 cup flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup cane sugar

1/2 cup packed brown sugar

3 large eggs

1/2 cup canola oil

1 1/2 tsp. vanilla extract

1 20 oz. can crushed pineapple WITH juice

powdered sugar, optional

In a large bowl, combine all of the dry ingredients. In a large liquid measuring glass/cup, whisk together oil, eggs and vanilla extract. Make a well in the center of your dry ingredients and pour in oil/egg/vanilla mixture. Add the pineapple and juice and stir til combined. Grease a 9" cake pan and pour in batter. Bake in a preheated 375 degree oven for 50-55 minutes (please note: at lower elevations it may not take as long to cook!) When a toothpick inserted in the center comes out clean, remove to a wire rack to let cool before slicing (the cake will condense and slice much better when cooled!) Enjoy!