Ah, the marvellous polenta cake! We’ve been fond of each other for many moons, yet somehow I still tend to forget her when baking is on the agenda. Anyhow, this recipe here is without a doubt in my mind a lovechild.
150 g (quick-cook) polenta
50 g corn flour
80 g ground almonds
150 g (cane) sugar
100 ml extra virgin olive oil
3 medium eggs
grated zest and juice of two limes
4 tbsp elderflower syrup (check Ikea food market)
1 1/2 tsp baking powder
1/2 tsp salt
icing sugar, toasted almond flakes & edible dried rose petals to decorate (optional!)
The how to:
- Crack the eggs into a large bowl. Add the lime zest and juice, olive oil, sugar and salt. Using a hand-held mixer, whisk the ingredients on a low speed until small bubbles appear on the surface (about 1-2 minutes).
- In a separate bowl, stir together the polenta, corn flour, ground almonds and baking powder.
- Pour the liquid mixture into the dry ingredients and combine thoroughly.
- Cover the bowl with an airtight lid or cling film and leave to rest in the fridge for at least half an hour to avoid the polenta crunch in the cake.
- Preheat the oven to 180ºC and grease a 20 cm ∅ silicone (OR bundt – 8 cm in height!) cake tin with olive oil.
- Take the batter bowl out of the fridge, pour the contents into your chosen oiled cake tin and place it in the middle of the oven for the next 35 minutes.
- Poke the cake with a wooden skewer or toothpick to check whether it’s cooked in the middle. If the stick comes out clean, your cake’s ready. If not, lift the tin to a higher shelf in the oven for the next 10-15 minutes, but do check in regularly to make sure the top doesn’t burn!
- Once out of the oven, leave the cake in the tin for 15 minutes before turning it out onto a platter or cake stand.
- Drizzle the elderflower syrup evenly over the top, and when the cake has cooled down completely, decorate with icing sugar, toasted almond flakes and dried edible rose petals.
Serve with a beautiful glass of dry white wine or a cup of green tea!