This polenta cake is a great gluten free alternative to our semolina cake. The syrup keeps the cake moist, which means it is still fresh for several days – a real bonus in a gluten free cake. We use the fine polenta, and aerate it twice to make it light and fluffy.
Prep: 5 mins
Cook: 40 mins
Serves: 20–30 pieces
- 2 cups of fine polenta
- 1 tsp of baking powder
- ½ tsp of bicarbonate of soda
- 125g / 1 stick of unsalted butter
- ¾ cup of caster sugar
- 2 eggs
- 1 cup of greek/plain yoghurt
- 1 cup of caster sugar (for syrup)
- 375ml / 1½ cups of water
- 20ml / 1 tbsp of lemon juice
- icing sugar for dusting
- labne (optional serving suggestion)
- Preheat the oven to 160ºC / 325ºF / Gas mark 3 fan forced. Line a 20cm x 30cm slab cake tin with baking/parchment paper.
- Combine the polenta, baking powder and bicarbonate of soda and sift twice to aerate the dry ingredients.
- In a stand mixer, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, and continue mixing until light.
- Add the polenta mix and yoghurt and mix on the lowest speed until combined.
- Pour the mixture into the cake tin and place in the oven. Smooth the top of the cake with a spatula, and place in the oven for 30 minutes or until golden.
- While the cake is cooking, make the syrup by combining the sugar, water and lemon in a saucepan and bringing the mixture to the boil. Reduce the heat and cook for 5 minutes.
- Remove the cake from the oven once cooked, and use a skewer to poke some holes into the cake to help the syrup soak through.
- Pour the syrup over the cake evenly, and allow to cool before cutting.
- Dust with icing sugar and serve. Great as a dessert served with labne.
This cake freezes beautifully, so slice it in portions and pop it into lunch boxes or for an afternoon snack.