Polenta Cake
Polenta Cake is a delightful treat that combines the unique texture of polenta with the cozy flavors of a classic cake. This cake is soft, moist, and perfect for any occasion, whether it’s a family gathering, a picnic, or a cozy dessert after dinner. Topped with fresh strawberries, it brings a burst of sweetness and fruity goodness to every bite.
Why Make This Recipe
Making Polenta Cake is a fantastic way to use polenta, which is often overlooked in baking. Not only does it give the cake a unique texture, but it also adds a hearty quality. This recipe is simple and requires just a few ingredients that you may already have at home. Plus, the cake is delicious and can be served warm or cold, making it versatile and easy to enjoy at any time.
How to Make Polenta Cake
Follow these easy steps to make your own Polenta Cake at home.
Ingredients
- 1 cup polenta
- 1 cup water
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Fresh strawberries for topping
Directions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a saucepan, combine polenta, water, and milk; cook over medium heat until thick, stirring constantly.
- Remove from heat and let cool slightly.
- In a bowl, mix sugar and melted butter; add eggs and vanilla, whisking together.
- Stir in the polenta mixture.
- Sift together baking powder and salt, then fold into the batter.
- Pour into the prepared baking pan and bake for 30-35 minutes or until golden brown.
- Let cool, then serve topped with fresh strawberries.
How to Serve Polenta Cake
Polenta Cake is best served warm or at room temperature. Once it cools slightly, you can slice it and plate it. For a delightful touch, top each slice with fresh strawberries. You can also drizzle some honey or serve with whipped cream for extra flavor.
How to Store Polenta Cake
To store Polenta Cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It can last in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
Tips to Make Polenta Cake
- Ensure you stir the polenta mixture constantly while cooking to avoid lumps.
- Use room temperature eggs for better mixing.
- Feel free to experiment by adding other fruits like blueberries or raspberries as toppings.
- You can add a sprinkle of powdered sugar on top for a decorative touch before serving.
Variation
For a chocolate twist, mix in 1/2 cup of cocoa powder into the batter. You can also add nuts or spices like cinnamon for an added flavor.
FAQs
1. Can I use instant polenta for this recipe?
Yes, you can use instant polenta. Just follow the package instructions for cooking times.
2. What can I substitute for milk?
You can use almond milk or any other plant-based milk if you want a dairy-free option.
3. Can I make this cake ahead of time?
Yes, you can make Polenta Cake a day ahead. Just store it in an airtight container and keep it at room temperature. It will taste great the next day!
