Praline Polenta Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Here's a cake that's become my absolute favorite to bake when I want something special but don't want to spend all day in the kitchen. Polenta gives it this wonderful, slightly grainy texture that feels luxurious, and it's packed with fiber and minerals too. The praline flavoring comes from pecans and a hint of prune syrup, creating this rich, nutty taste that feels fancy but couldn't be simpler to make. With just forty minutes in the oven and twenty minutes of prep, you'll have an impressive dessert that tastes like you've fussed for hours. It's honestly become my go to cake for impressing people without the stress.
Ella x
Ingredients
- 400 gpolenta(cooled)
- 200 ggranulated sugar
- 150 gunsalted butter(melted)
- 3 egglarge eggs
- 250 gplain flour
- 10 gbaking powder
- 5 gsalt
- 50 gprune syrup
- 200 gpecan halves
- 120 gall-purpose flour(for streusel)
- 5 mLvanilla extract
- parchment paper
Detail level
Instructions
- 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
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
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
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
Pour the polenta mixture into the flour mixture and stir until just combined.
Tip: Don't overmix to prevent denseness.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 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
Sprinkle the streusel over the cake batter and smooth the top.
Tip: Make sure the streusel is evenly distributed.
- 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
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
Transfer the cake to a wire rack and let it cool completely.
Tip: Don't slice the cake until it's completely cool.
Recipe Variations
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