Maple Polenta Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Maple Polenta Cake is a warmly spiced bake combining polenta with all purpose flour, maple syrup, eggs, and butter. Featuring notes of cinnamon and nutmeg, this cake takes just 20 minutes to prepare and 35 minutes to bake. It suits anyone seeking a straightforward cake recipe with subtle autumn flavours and a distinctive texture from the polenta.
Ella x
Ingredients
- 400 gpolenta
- 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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Courgette & mushroom bread
This courgette and mushroom bread is one of my favorite weeknight discoveries because it's genuinely simple to throw together in just over an hour. The grated courgettes keep the loaf wonderfully moist while adding vegetables to something you'd normally think of as indulgent, and they're packed with vitamins and minerals too. What I love most is that you probably have most of these ingredients already in your kitchen, making this an economical choice that tastes like you've spent far more effort than you actually have. The earthy mushrooms and fresh basil make every slice feel special, and your kitchen will smell absolutely divine while it bakes.
Yorkshire puddings for two
Making Yorkshire puddings for just two of us is one of my favorite shortcuts in the kitchen. This recipe comes together in barely five minutes of prep, and the whole thing is done in twenty. I love using eggs as the star ingredient because they're packed with choline, which is brilliant for brain health. Best of all, you probably have everything already in your cupboards, so there's no need for a special trip to the shops. These rise beautifully golden and crispy, and honestly, there's nothing quite like fresh Yorkshire puddings straight from the oven.
Steamed bao buns
Making steamed bao buns at home is easier than you might think, and honestly, it's so much cheaper than buying them from a restaurant. I've simplified the traditional recipe to get fluffy, pillowy buns ready in about an hour using just basic pantry staples. The beauty of this method is that you don't need any fancy equipment or complicated techniques. The rice vinegar adds a subtle tang that keeps the dough tender, while the plain flour provides satisfying carbohydrates to fuel your day. Once you master this simple dough, you'll find yourself making these regularly for quick lunches or impressive snacks.
Reviews
Sign in to write a review.