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strawberry polenta cake
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strawberry polenta cake

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 8 slices
Calories: 223kcal
Author: Lovoni
US Customary - Metric
  • 1 cup all-purpose flour plain flour
  • 1/2 cup medium-grind cornmeal
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 stick, 1/2 cup/113g butter, melted
  • 3/4 cup whole-milk plain Greek yogurt
  • 2 large eggs
  • 1 1/2 tablespoons finely grated lemon zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups small, hulled and halved strawberries (about 9 oz/255g)
  • 1/3 cup sliced almonds
  • Powdered sugar, for dusting
  • Ice cream or whipped cream, to serve optional
  • Preheat the oven to 350°F (180°C). Grease an 8-inch springform round cake pan. Line the base and side with parchment paper.
  • Whisk together flour, cornmeal, sugar, baking powder and salt together in a medium bowl.
  • Whisk together the butter, yogurt, eggs, zest and extracts in a large bowl. Add the flour mixture and fold until combined but don’t over mix. Scrape the mixture into the prepared pan; smooth the top.
  • Scatter the strawberries evenly over the cake. Sprinkle with almonds. Bake for 55 minutes or until a skewer inserted into the center of the cake comes out clean. Let stand in the pan for 15 minutes on a wire rack before releasing the band from around the cake. Serve warm (or at room temperature) dusted with powdered sugar and ice cream or cream. Serves 8 to 10.

Nutrition

Calories: 223kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 349mg | Potassium: 164mg | Fiber: 2g | Sugar: 19g | Vitamin A: 67IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 2mg