Polenta cake
User Reviews
0
0 reviews
Unrated
Polenta cake
Report
Our Italian Polenta Cake is a must-try! Moist, golden, and bursting with authentic taste, it's a dessert you won't want to miss.
Share:
Ingredients
- clementine around 100g / 3½ ounces, small
- 150 g white sugar ¾ cup
- 170 g butter ¾ cup
- 3 egg weighing 180g / 6¼ ounces in their shells, medium
- 100 g spelt flour ⅚ cup (see note 1
- 60 g ground almonds ½ cup
- 50 g polenta ½ cup
- 1 tsp baking powder
- powdered sugar to sprinkle, aka icing sugar
Instructions
- Wash your clementine and then cut into quarters. Blitz in a food processor or blender (see note 2).
- Preheat the oven to 175℃ / 350℉. Line and/or grease a 6” / 18cm springform pan.
- Beat the sugar and butter together until light and fluffy.
- Add one egg at a time, making sure it is fully incorporated before adding the next.
- Combine the flour, almonds, polenta, and baking powder in a separate bowl. Add the dry ingredients a little at a time.
- Finally, add your clementine (there should be about 2 tablespoons once it has been blitzed).
- Dollop the batter into your prepared pan and bake in the lower part of the oven for 35-45 minutes. It is ready when a skewer inserted comes out clean.
- Remove from the oven and allow to sit for ten minutes before removing the outer edge of the springform.
- Place on a wire rack and allow to cool completely.
- When ready to serve, sprinkle a little icing / powdered sugar over the top of the cake.
- Serve with a dollop of mascarpone and some fresh fruit (if you like).
Notes
- You can use regular flour in place of spelt. All you need to do is a straight swap using the same measurements.
- Although giving the clementine a good blitz is better, you can still make this cake without a food processor. Just remove the peel and cut it into very tiny pieces. Then, cut up the clementine wedges.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
