Polenta cake

This polenta cake is a great gluten free alternative to our semolina cake. The syrup keeps the cake moist, which means it is still fresh for several days – a real bonus in a gluten free cake. We use the fine polenta, and aerate it twice to make it light and fluffy.

POLENTA CAKE

Prep: 5 mins
Cook: 40 mins
Serves: 20–30 pieces

Ingredients

• 2 cups of fine polenta
• 1 tsp of baking powder
• ½ tsp of bicarbonate of soda
• 125g / 1 stick of unsalted butter
• ¾ cup of caster sugar
• 2 eggs
• 1 cup of greek/plain yoghurt
• 1 cup of caster sugar (for syrup)
• 375ml / 1½ cups of water
• 20ml / 1 tbsp of lemon juice
• icing sugar for dusting
• labne (optional serving suggestion)

Method

1. Preheat the oven to 160ºC / 325ºF / Gas mark 3 fan forced. Line a 20cm x 30cm slab cake tin with baking/parchment paper.
2. Combine the polenta, baking powder and bicarbonate of soda and sift twice to aerate the dry ingredients.
3. In a stand mixer, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, and continue mixing until light.
4. Add the polenta mix and yoghurt and mix on the lowest speed until combined.
5. Pour the mixture into the cake tin and place in the oven. Smooth the top of the cake with a spatula, and place in the oven for 30 minutes or until golden.
6. While the cake is cooking, make the syrup by combining the sugar, water and lemon in a saucepan and bringing the mixture to the boil. Reduce the heat and cook for 5 minutes.
7. Remove the cake from the oven once cooked, and use a skewer to poke some holes into the cake to help the syrup soak through.
8. Pour the syrup over the cake evenly, and allow to cool before cutting.
9. Dust with icing sugar and serve. Great as a dessert served with labne.

TIP
This cake freezes beautifully, so slice it in portions and pop it into lunch boxes or for an afternoon snack.