Treacle Polenta Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is one of my favorite cakes to make when I want something impressive but don't have much time. With just 20 minutes of prep and 35 minutes in the oven, you'll have a stunning golden cake on the table before dinner. The combination of polenta and treacle creates the most wonderful texture and deep caramel flavor that makes people think you've spent all day baking. I love that polenta adds a lovely cornmeal grittiness while also being naturally gluten free, making it a great option for friends with dietary restrictions. It's also remarkably budget friendly since the ingredients are pantry staples you probably already have at home.
Ella x
Ingredients
- 400polenta flour
- 200 mlgolden syrup
- 100 gtreacle
- 4eggs
- 150 gunsalted butter
- 250 gcaster sugar
- 10 gsalt
- 5 gbaking powder
- 2 mLvanilla extract
- 150 mLmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Tip: Optional: Use a non-stick spray for easy cake release.
- 2
In a large mixing bowl, whisk together the polenta flour, caster sugar, and baking powder.
- 3
In a separate bowl, whisk together the golden syrup, treacle, and vanilla extract.
- 4
Add the eggs one at a time, whisking well after each addition.
Tip: Make sure to whisk in all the ingredients until smooth and combined.
- 5
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
- 7
Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.
Tip: Check for doneness after 20 minutes, as the cakes can cook quickly.
- 8
Remove the cakes from the oven and let them cool in the pans for 5 minutes.
- 9
Transfer the cakes to a wire rack to cool completely.
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