Fresh Strawberry Polenta Cake
This is a delicious strawberry cake which uses polenta for extra texture and flavour. Blueberries can be used instead of strawberries.
Ingredients
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
Directions
Preparation:20min ›
Cook:50min ›
Ready in:1hour10min
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(39)
Reviews in English (35)
Made this last night with fresh strawberries at the peak of their season. It's light, not too sweet and oh-so-tasty. Even my husband, who normally won't eat strawberries, had only good things to say. I did not find it dry at all, it just tasted like cornmeal, as one would expect. As a side note, I used regular (i.e. bleached) flour and vanilla yogurt because that's what I had on hand, and these worked fine. Simply a perfect way to use those summer strawberries! - 26 Jun 2006 (Review from Allrecipes USA and Canada)
I think most of the other reviewers have summed it up pretty well...with this cake is great! My only additional comment would be that it makes a great tasting gluten-free cake as well. I used a gluten-free flour mix instead of AP flour and the results were excellent. Thank you Jen for sharing this recipe with us. - 07 May 2010 (Review from Allrecipes USA and Canada)
I love this recipe and so does everyone I feed it to. For a twist, use blue cornmeal rather than the regulation yellow. - 02 Mar 2006 (Review from Allrecipes USA and Canada)