Caramel Polenta Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.

   Tip: Use a silicone mat for easy cake release.

2. 2

   In a medium bowl, whisk together flour, polenta cornmeal, sugar, baking powder, and cocoa powder.

   Tip: Make sure to whisk well to avoid lumps.

3. 3

   In a large bowl, whisk together melted butter, eggs, milk, and caramel sauce.

   Tip: Use an electric mixer for a smooth batter.

4. 4

   Add the dry ingredients to the wet ingredients and stir until just combined.

   Tip: Don't overmix, or the cake will be tough.

5. 5

   Fold in the chopped hazelnuts, if using.

   Tip: Be gentle to avoid crushing the nuts.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula for a smooth finish.

7. 7

   Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

8. 8

   Drizzle the caramel sauce over the cooled cake and sprinkle with sea salt.

   Tip: Let the sauce set before serving.

9. 9

   Slice and serve. Enjoy!

   Tip: Store leftovers in an airtight container at room temperature for up to 3 days.