Polenta cake
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.
Ingredients
- I small clementine around 100g / 3½ ounces
- 150 g ¾ cup white sugar
- 170 g ¾ cup butter
- 3 medium eggs weighing 180g / 6¼ ounces in their shells
- 100 g ⅚ cup spelt flour (see note 1)
- 60 g ½ cup ground almonds
- 50 g ½ cup polenta
- 1 tsp baking powder
- Powdered / Icing sugar to sprinkle
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.
