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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 »

  • 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.

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