Praline Polenta Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 20cm (8in) round cake pan with parchment paper.

   Tip: Use a non-stick pan for easy cake release.

2. 2

   In a medium saucepan, combine the polenta, sugar, and salt. Gradually add 300ml of boiling water, whisking constantly. Bring to a boil, then reduce the heat and simmer for 5 minutes.

   Tip: Use a medium saucepan to prevent scorching.

3. 3

   Remove the saucepan from the heat and stir in the melted butter, eggs, and vanilla extract. Allow the mixture to cool slightly.

   Tip: Be careful when handling hot saucepans.

4. 4

   In a large bowl, whisk together the flour, baking powder, and 150g of the pecans. Add the praline syrup and mix until well combined.

   Tip: Use a rubber spatula for easy mixing.

5. 5

   Pour the polenta mixture into the flour mixture and stir until just combined.

   Tip: Don't overmix to prevent denseness.

6. 6

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

   Tip: Use a spatula to create a smooth surface.

7. 7

   To make the streusel, combine the remaining 50g of pecans, 40g of flour, and 20g of butter in a small bowl. Mix until crumbly.

   Tip: Use your fingers to create the streusel texture.

8. 8

   Sprinkle the streusel over the cake batter and smooth the top.

   Tip: Make sure the streusel is evenly distributed.

9. 9

   Bake the cake for 35-40 minutes, or until a skewer inserted into the center comes out clean.

   Tip: Use a toothpick to check for doneness.

10. 10

    Remove the cake from the oven and let it cool in the pan for 10 minutes.

    Tip: Use a wire rack to cool the cake completely.

11. 11

    Transfer the cake to a wire rack and let it cool completely.

    Tip: Don't slice the cake until it's completely cool.