STRAWBERRY POLENTA CAKE

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This is one of the easiest cakes you could 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.

Prep Time15

Cook Time55

Total Time1 10

Course: Baking

Servings:

Calories: 181kcal

Author: Lovoni

Ingredients

US Customary - Metric

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.

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