About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h30

An impressive bake to look at and eat, yet, really easy to make.
Did you know Polenta cakes did not originate in Italy? Even though polenta is such a classic ingredient in their cuisine, this type of cake originates elsewhere. Still, we should be thanking the Italians for such a rich ingredient.
This cake is a match made in heaven, the tanginess of the raspberry combines exquisitely with the earthiness of the polenta, resulting in a sweet and floral sponge of dreams. And, if you are looking for a real treat, top it with some white chocolate for that final touch of indulgence.
It's the perfect pair for a cuppa and will definitely leave those who try it asking for the recipe.

Posted by Stéphanie Bugosen Published See Stéphanie Bugosen's 7 projects »
Tags

PrintEmbed
  • Step 1

    Preheat your oven at 350F.
    Combine dry ingredients in a bowl; flour, polenta and salt, reserve.

  • Step 2

    In a large bowl whisk together butter, sugar, zest and juice of the lemon until creamy. Add eggs one at a time.

  • Step 3

    Once fully combined, add the dry mixture in three parts. Finally incorporate raspberries mixing very gently.

  • Step 4

    Transfer onto a greased baking tin and bake for 1 hour at 350F, our until a toothpick inserted comes out clean. Let cool completely* before serving.

  • Step 5

    * If using the white chocolate: wait until the cake is completely cool, melt the chocolate and spread it evenly on top of the cake. Top with some extra raspberries for that pop of colour.

Made this project? Share your version »

Comments

Square 2021 04 02 173905 img 4855

More Projects