Cornmeal gives this cake a lovely colour, flavour and texture. The addition of yoghurt and fresh strawberries makes it nice and moist.
Really nice moist cake, my daughters loved it! - 19 Mar 2010
Great recipe. And virtually impossible to mess up. I substituted all the butter with coconut oil. And instead of the flour, I used almond flour. Instead of strawberries, I threw in some halved frozen cherries and about a cup of toasted chopped almonds. Baked it in a Bundt pan, cause it was a heavy dense dough. And it turned out beautifully delicious. One of my new favourite cakes. - 02 Oct 2014
This turned out beautifully! I substituted almond meal for the flour and cooked it a bit longer, and I added more strawberries than the recommended amount-to put a layer on the base of the cake (would also account for longer cooking time) and then on top too for visual purposes. Everyone loved it-sweet but not saccharine, fresh, a celebration of the fruit, with great texture from the polenta. - 03 Oct 2015