Strawberry Polenta Cake
Our Strawberry Polenta Cake – a versatile treat perfect for any season! This delightful cake can be made with any flour you prefer, not just cornmeal, and you can substitute margarine for butter if you’re looking for a dairy-free option. The recipe allows you to use any fruit you have on hand, making it adaptable and delicious all year round. Enjoy the sweet and slightly gritty texture of polenta combined with the freshness of strawberries, or try it with your favorite seasonal fruit.
When I was a little girl, my mom was always very busy. She worked in the factory and then around the farm. If we wanted to eat sweets, I had to bake them. I liked simple and quick recipes, and there was always some ripe fruit in the garden or preserved in the pantry, which I quickly threw together to make this easy cake.
PREPARATION 20 MINUTES + BAKE 35 MINUTES
CALORIES 3725 KCAL/ENTIRE
CAKE INGREDIENTS FOR A 24 CM DIAMETER CAKE PAN:
- 20 dkg butter/margarine
- 15 dkg of sugar
- 4 eggs
- 15 dkg cornmeal (or other flour)
- 10 dkg flour (wheat flour / rice flour / other gluten-free flour mix)+ for the mold
- pinch of salt
- 1 packet of baking powder
- Grated rind of 1 (untreated) lemon
- 30 dkg strawberries + for serving
- butter/margarine for the mold
- powdered sugar for decoration
1. Whip the soft butter/margarine with the sugar using an electric mixer, add the whole eggs and mix them in as well.
2. Mix the cornmeal, flour, salt, baking powder and grated lemon rind together and stir it into the egg part with a wooden spoon.
3. Stir in the cleaned, chopped strawberries, then smooth the dough into a 24 cm diameter, buttered, floured cake or pie tin. Bake in an oven preheated to 180 °C until ready in 35 minutes. Sprinkled with powdered sugar, served with strawberries, we can also offer jam or strawberry dressing.
Happy baking!
