Strawberry Polenta Cake is one of the easiest cakes to make. Whisk the wet ingredients together; whisk the dry ingredients together, add them to the batter and scrape it into the cake pan. It’s that easy. The cornmeal/polenta, gives the cake a nice dense crumb that is moist and flavorful. The cake is scattered with strawberries with an added flourish of some sliced almonds. It’s particularly good served warm with a scoop of vanilla ice cream.
Jump to RecipeThis Sunday is Father’s Day so what about making your favorite guy a cake. Strawberry Polenta Cake will be lovely served as part of a brunch menu or a dessert. More delicious strawberry recipes include: Pickled Strawberry Crostini – one of my current favorite appetizers as so simple, Strawberry Cheesecake (everyone’s favorite) and Berry Pancake – also perfect for brunch.
Strawberries are treated quite heavily to various pesticides so choose organic when you can. They’re in season now, June is the best time for them in the northern hemisphere, and the farmer’s markets are a great place to buy them. Nutritionally, strawberries have a low glycemic value so they won’t cause a spike in blood sugar (although when added to a cake that changes!!), they’re low in calories (see last comment), they’re high in vitamin C and a moderate source of manganese and potassium. I’ve never had much luck at growing strawberries but if you have grown them successfully, I’d love to hear from you. Meanwhile, feet up, cup of tea, small slice of cake and a good book. Bliss.
STRAWBERRY POLENTA CAKE
Ingredients
- 1 cup all-purpose flour plain flour
- 1/2 cup medium-grind cornmeal
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 stick 1/2 cup/113g butter, melted
- 3/4 cup whole-milk plain Greek yogurt
- 2 large eggs
- 1 1/2 tablespoons finely grated lemon zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups small, hulled and halved strawberries about 9 oz/255g
- 1/3 cup sliced almonds
- Powdered sugar for dusting
- Ice cream or whipped cream to serve, optional
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch springform round cake pan. Line the base and side with parchment paper.
- Whisk together flour, cornmeal, sugar, baking powder and salt together in a medium bowl.
- Whisk together the butter, yogurt, eggs, zest and extracts in a large bowl. Add the flour mixture and fold until combined but don’t over mix. Scrape the mixture into the prepared pan; smooth the top.
- Scatter the strawberries evenly over the cake. Sprinkle with almonds. Bake for 55 minutes or until a skewer inserted into the center of the cake comes out clean. Let stand in the pan for 15 minutes on a wire rack before releasing the band from around the cake. Serve warm (or at room temperature) dusted with powdered sugar and ice cream or cream. Serves 8 to 10.
Nutrition