Strawberry polenta cake

Strawberry polenta cake

Cornmeal gives this cake a lovely colour, flavour and texture. The addition of yoghurt and fresh strawberries makes it nice and moist.

Ingredients
Serves: 12 

  • 175g polenta (cornmeal)
  • 75g plain flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 175g unsalted butter
  • 250g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 125ml low-fat natural yoghurt
  • 1/2 punnet sliced fresh strawberries

Method
Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round cake tin. Sift together the polenta, flour, salt and baking powder, set aside.
  2. In a medium bowl, beat 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 cake mixture into the prepared cake tin.
  3. Bake for 45 to 50 minutes in the preheated oven, until a skewer or a knife inserted in the centre 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 cream.

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