About this recipe:Cornmeal gives this cake a lovely colour, flavour and texture. The addition of yoghurt and fresh strawberries makes it nice and moist.
175g polenta (cornmeal)
75g plain flour
1/2 teaspoon salt
1 teaspoon baking powder
175g unsalted butter
250g caster sugar
1 teaspoon vanilla extract
125ml low-fat natural yoghurt
1/2 punnet sliced fresh strawberries
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round cake tin. Sift together the polenta, flour, salt and baking powder, set aside.
In a medium bowl, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yoghurt, stirring after each addition. Finally, fold in the strawberries. Pour the cake mixture into the prepared cake tin.
Bake for 45 to 50 minutes in the preheated oven, until a skewer or a knife inserted in the centre comes out clean. Cool cake in the tin on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or cream.
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