Polenta Cake with Strawberries and Cream

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Polenta Cake with Strawberries and Cream
This ultra moist cake offers luxurious flavor of lemon and ginger, but is so simple to make. The polenta brings a subtle crunch and vibrant backdrop to the sugared strawberries and cream.

What You'll Need

For cake:

1 cup olive oil

¾ cup coconut milk, plus ½ tablespoon apple cider vinegar mixed in

1 ½ tablespoon vanilla

1 ½ cups granulated sugar

Zest of 2 lemons over the mixing bowl

2 teaspoons fresh grated ginger over mixing bowl

6 large eggs

1 ⅔ cup Yellow Corn Polenta

4 ½ cup almond flour

2 ½ teaspoons baking powder

¾ teaspoon fine kosher sea salt

Powdered sugar for dusting

For topping:

32 ounces strawberries, hulled and sliced

2 tablespoons granulated sugar

Whipped cream

Directions

  1. Combine sugar and strawberries in a medium sized bowl. Stir gently and let them sit uncovered on the counter for 20 minutes to 1 hour, or covered in the fridge for up to 24 hours for a richer flavor.

  2. Preheat oven to 350 F. Coat two 9-inch cake pans with nonstick spray. Fit the bottom of the cake pans with parchment paper. Set aside.

  3. In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy (about 2-3 minutes). Scrape down the sides as needed. Add eggs one at a time, beating in between. Be sure not to overmix. You'll know it's done when the batter has fully incorporated the eggs.

  4. In a separate bowl, whisk all dry ingredients together. Add the wet ingredients to the dry and whisk to combine. Pour the batter into the pans distributing evenly. Give the pans a jiggle to set.

  5. Put the pans side by side on the lowest rack in the oven and bake for 30-35 minutes, until golden. Place the cakes on a cooling rack for 10 minutes in the pans. Gently remove and continue to cool on the racks.

  6. Dust the cakes with powdered sugar, serve with whipped cream and sugared strawberries.

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Yellow Corn Polenta

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