Fresh Strawberry Polenta Cake

Fresh Strawberry Polenta Cake


30 people made this

This is a delicious strawberry cake which uses polenta for extra texture and flavour. Blueberries can be used instead of strawberries.


Serves: 12 

  • 1 1/3 cups polenta
  • 2/3 cup plain flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 185g unsalted butter
  • 1 1/4 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 1/2 cup plain low-fat yoghurt
  • 1 cup sliced fresh strawberries

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C. Grease and flour a 23cm round cake tin. Sift together the polenta, flour, salt and baking powder; set aside.
  2. In a medium bowl cream together the butter and sugar. Beat in the eggs one at a time then stir in the vanilla. Add the dry ingredients alternately with the yoghurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared tin.
  3. Bake for 45 to 50 minutes in the preheated oven until a toothpick or knife inserted comes out clean. Cool cake in the tin on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.

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