White Chocolate Polenta Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.

   Tip: Use a non-stick pan to prevent the cake from sticking.

2. 2

   In a medium bowl, whisk together flour, polenta, sugar, brown sugar, baking powder, and salt.

   Tip: Sift the dry ingredients to ensure they are well combined.

3. 3

   In a large bowl, whisk together melted butter, eggs, vanilla extract, and almond milk.

   Tip: Use an electric mixer to cream the butter and sugar until light and fluffy.

4. 4

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Don't overmix the batter.

5. 5

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use white chocolate chips for the best flavor.

6. 6

   Fold the melted white chocolate into the cake batter until well combined.

   Tip: Be gentle to avoid deflating the batter.

7. 7

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

   Tip: Use a spatula to create a smooth surface.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, the cake should be moist and tender.

9. 9

   Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Let the cake cool completely before serving.