Maple Polenta Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and comforting cake made with polenta, maple syrup, and a hint of spice.
Ella x
Ingredients
- 400polenta
- 150 gall-purpose flour
- 200 ggranulated sugar
- 10 gsalt
- 15 gbaking powder
- 100 mlmaple syrup
- 3large eggs
- 150 mlmelted unsalted butter
- 2 mlvanilla extract
- 10 gground cinnamon
- 5 gground nutmeg
Detail level
Instructions
- 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 cake pan for easy release.
- 2
In a medium bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
Tip: Sift the dry ingredients for a light and airy texture.
- 3
In a large bowl, whisk together the polenta, eggs, melted butter, and vanilla extract.
Tip: Use a whisk for a smooth and creamy batter.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Avoid overmixing, as this can lead to a dense cake.
- 5
Pour in the maple syrup and whisk until the batter is smooth.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula for a smooth and even surface.
- 7
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently during the last 10 minutes of baking.
- 8
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Don't skip this step, as it helps the cake release from the pan.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before slicing and serving.
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