Polenta is a great option when baking. It creates a dense, moist crumb, and recipes can be adjusted to be gluten-free very easily. Read on for the only polenta cake recipe you’ll ever need.
Ingredients:
- 1 cup polenta
- 1 tsp baking powder
- ¼ cup plain flour
- ½ cup ground almonds
- ½ cup caster sugar
- 1 cup of butter
- 5 eggs
- A splash of milk
- Optional – 2 lemon or 2 orange, plus ½ cup caster sugar
Instructions:
In a large mixing bowl, cream the butter and sugar together. Stir in the polenta, ground almonds, baking powder, and flour, and whisk in the eggs. If the batter is too stiff, add a splash of milk. Pour the batter into a lined cake tin and bake at 350°F for 40 minutes. Test it by plunging a skewer into the center of the cake, if any wet batter clings to the skewer the cake needs another 5 minutes in the oven.
If you want to make an orange or lemon glaze, juice and zest two oranges or lemons and heat in a pan, along with the sugar. Bring to a boil, then simmer for about 5 minutes. Allow the glaze to cool, then pour over the cooled cake. Let it sink in for about 5 minutes before slicing and serving.
This cake is as delicious mid-morning as it is in the late afternoon. Stored in the fridge, it will keep for up to a week (though you may find it gets finished well before that!)
