Dulce de Leche Polenta Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.

   Tip: Use a non-stick pan to prevent the cake from sticking.

2. 2

   In a medium saucepan, combine the polenta, granulated sugar, and 600ml of water. Cook over medium heat, stirring constantly, until the mixture thickens and the polenta is cooked through.

   Tip: Use a medium saucepan to prevent the polenta from burning.

3. 3

   Remove the saucepan from the heat and stir in the dulce de leche until well combined.

   Tip: Let the mixture cool slightly before proceeding.

4. 4

   In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the eggs one at a time, whisking well after each addition.

   Tip: Whisk the eggs until they become light and fluffy.

5. 5

   Add the melted butter, vanilla extract, and espresso powder to the dry ingredients. Whisk until just combined.

   Tip: Avoid overmixing the batter.

6. 6

   Pour the cooked polenta mixture into the dry ingredients and whisk until just combined. Fold in the dulce de leche until well combined.

   Tip: Be gentle when folding the dulce de leche into the batter.

7. 7

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

   Tip: Use a spatula to remove any air pockets from the batter.

8. 8

   Bake the cake for 40 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Check the cake frequently during the last 10 minutes of baking to prevent overcooking.