Emma Strawberry, Almond and Polenta Cake Recipe
Strawberries are all around and they are ideal for this in between cornbread and cake…cake. The polenta adds some bite to what could have been a light and airy cake. We recommend serving with some ice cream or some custard.
Ingredients
170g unsalted butter
170g golden caster sugar
1 tsp vanilla extract
2 eggs
120g self-raising flour
60g fine polenta
60g ground almonds
150g strawberries, sliced
Method
Butter a 20cm cake tin with a little butter.
Heat the oven to 180C/160C fan/gas 4.
Beat together the butter, sugar and vanilla extract until thoroughly combined.
Add the eggs, one at a time, mixing after each addition to combine.
Fold the polenta and ground almonds into the mixture.
Fold through half the strawberries into the mixture.
Add the mixture into the cake tin.
Add the remaining strawberries, dotting them randomly over the top of the mixture.
Bake for around 40 mins, until the cake is firm.
Strawberry, almond and polenta cake
A filling and fruity cake, add some ice cream or custard for a heavenly experience.
Ingredients
- 170 g unsalted butter
- 170 g golden caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 120 g self-raising flour
- 60 g fine polenta
- 60 g ground almonds
- 150 g strawberries sliced
Instructions
- Butter a 20cm cake tin with a little butter.
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter, sugar and vanilla extract until thoroughly combined.
- Add the eggs, one at a time, mixing after each addition to combine.
- Fold the polenta and ground almonds into the mixture.
- Fold through half the strawberries into the mixture.
- Add the mixture into the cake tin.
- Add the remaining strawberries, dotting them randomly over the top of the mixture.
- Bake for around 40 mins, until the cake is firm.
