Food & Wine
Polenta pound cake
Pound cake is a moist, dense, buttery cake that goes well with just about anything, but is equally delicious when eaten by itself. Use this recipe as a base, and feel free to add your favourite herbs (thyme, rosemary, etc) to create a not-too-sweet dessert that tastes wonderful drizzled with a fruity sauce or syrup.
Ingredients:
- 1 cup plain flour
- 1 cup polenta
- 1 cup unsalted butter (room temperature)
- 1 ⅓ cups sugar
- ¼ teaspoon salt
- 5 large eggs, beaten together
- 1 ½ teaspoons vanilla extract
Method:
- Preheat your oven to 160°C. Grease/line a loaf pan.
- Whisk together the flour and polenta in a medium bowl.
- In the bowl of your stand mixer, or using electric beaters in a large bowl, beat the butter until it’s light and fluffy. Gradually beat in the sugar, then the salt. Very slowly add the beaten eggs, beating constantly. Add the vanilla.
- Add the flour mixture in three batches, beating after each one until just blended. Pour the batter into your prepared pan.
- Bake for one hour and 15 minutes, or until the cake is brown on top and a skewer inserted into the centre comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a wire rack and cool completely.
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