Raspberry Polenta Cake

An impressive bake to look at and eat, yet, really easy to make.

https://www.cutoutandkeep.net/projects/raspberry-polenta-cake • Posted by Stéphanie Bugosen

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.

You will need

150 g Unsalted room temperature Butter 3 eggs 150 g Caster Sugar 2 Lemon 135 g Self-Raising Flour 65 g Polenta A pinch of Salt 150 g Raspberries 70 g White Chocolate (I used ruby chocolate but it can be hard to find so use white, it will be just as good I promise!) Some extra Raspberries for decorating

Project Budget

Time

Difficulty

Description

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.

Instructions

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

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

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

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.

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.