Growing up, I remember loving the texture of polenta flour. Breakfast was usually maize flour porridge and a cup of tea, and that still seems to do a whole lot for me these days. I loved that typical grainy consistency and always insisted my plate had to have lumps in it.
Polenta cakes I've tried so far have been equally delicious but a bit too heavy. This one though is incredibly light and airy. Perfect for afternoon cups of tea in the Autumn.
Polenta cakes I've tried so far have been equally delicious but a bit too heavy. This one though is incredibly light and airy. Perfect for afternoon cups of tea in the Autumn.
Lemon Polenta Cake
Ingredients:
3eggs
3/4 cup polenta flour
1/4 cup plain flour
1 cup sugar
1/2 baking powder
1/2 cup milk
Zest of a lemon
In a medium sized bowl, whisk egg yolks with with sugar until a creamy consistency. Gradually add hot milk. Then incorporate flour, lemon zest, and baking powder. Fold in the stiff egg whites.
Pour into cake pan and bake for 1 hour at 160ºC.
Top with blackberry syrup and cream or as you wish! ENJOY!
Ingredients:
3eggs
3/4 cup polenta flour
1/4 cup plain flour
1 cup sugar
1/2 baking powder
1/2 cup milk
Zest of a lemon
In a medium sized bowl, whisk egg yolks with with sugar until a creamy consistency. Gradually add hot milk. Then incorporate flour, lemon zest, and baking powder. Fold in the stiff egg whites.
Pour into cake pan and bake for 1 hour at 160ºC.
Top with blackberry syrup and cream or as you wish! ENJOY!
