Polenta Cake with ice cream and blackberriesThis is a lovely cake designed to be eaten with fruit - and ice cream goes really well too. I found it in a book called 'Trattoria' and assumed it would be very similar to Nigella's Orange Cornmeal Cake, also for eating with fruit. Instead this cake is more like a sponge whereas Nigella's is more moist and dessert-like.
It is very easy to make - you gently mix wet ingredients (egg, oil and milk) into dry (polenta, 00 flour, caster sugar and baking powder) then pour into a loaf tin lined with a strip of baking paper.
Bake in the middle of a 200 C oven for 50-55 mins until top is golden and a skewer comes out clean.
The cake is very plain if eaten on its own, but goes really well with fruit and ice cream, the polenta adding a slight crunch and nuttiness. My children all demolished a healthy-sized bowlful each for dessert today!
Ingredients:
175 g Italian '00' flour
175 g coarse polenta
150 g caster sugar (I used 100 g)
2 tsp baking powder
1 large egg, lightly beaten
175 ml whole milk
6 tbsp sunflower oil (I used olive oil)
1 comment:
It looks wonderful! The sort of cake I'd wish I could remember from my childhood! How lovely your children can:D
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