Happy Tuesday!
You can never have too much sugar, right? Especially when it comes wrapped in a golden, buttery, citrus-kissed Polenta Cake.
This rustic treat is the perfect balance of sweet and hearty — with a satisfying texture that makes it stand out from your usual bakes. Whether you are serving it with a cup of coffee or dressing it up with berries and cream, this cake is bound to become a favourite.
How to make a Polenta Cake
Serves: 12
Preparation time: 25 Minutes
Cooking time: 1 hour
Cost per recipe: Serves 12 for under R150
Ingredients:
For the Polenta Cake:
- 200 g baking margarine, softened
- 250 ml (1 cup) castor sugar
- 7.5 ml (½ tbsp) vanilla essence
- Zest of 2 lemons
- 4 eggs
- 330 ml (1⅓ cups) fine polenta
- 7.5 ml (½ tbsp) baking powder
- 2.5 ml (½ tsp) salt
For the stewed fruit:
- 200 g packet dried fruit mix
- 125 ml (½ cup) castor sugar
- 1 cinnamon stick
- 875 ml (3½ cups) brewed Rooibos tea
Method:
- For the cake, preheat oven to 180°C. Line a 20 cm cake tin with baking paper.
- Beat together the butter and sugar until pale and creamy. Add the vanilla, zest and eggs, one at a time, beating until well combined.
- Combine the polenta, baking powder and salt. Fold through the wet ingredients. Spoon into the prepared tin and level the top.
- Bake for about 55 minutes or until a testing skewer comes out clean. Cover with foil if it browns too much.
- Meanwhile, for the stewed fruit, heat all the ingredients on medium heat in a medium saucepan, stirring occasionally, for about 20 minutes or until the fruit starts to soften and a slightly thickened sugar syrup forms. Discard teabag.
- Slowly drizzle the hot syrup (from the fruit) over the cake as soon as it comes out of the oven to soak into the cake. Cool to room temperature.
- Turn the cake over onto a serving dish and serve topped with the stewed fruit.
Tips:
- If you can’t find fine polenta, blitz polenta in a food processor until a flour consistency. Sift.
- Serve with sour cream, if you like. Make your own by mixing 250 g tub cream with 15 ml (1 tbsp) lemon juice. Set aside for a few minutes to thicken slightly.
*The image and recipe were supplied by The South African Poultry Association
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