Polenta cakes offer wonderful texture and a delicious change from the norm. We have loads of polenta cakes to try!
Moist and tender polenta muffins sweetened with blueberries. These muffins, made with both flour and cornmeal, aren't too sweet. Perfect for a weekend morning treat, or breakfast on the run.
Recipe by: beebs
Very fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavoured strawberry, banana or vanilla yoghurt.
Recipe by: Shelley Albeluhn
Cornmeal gives this cake a lovely colour, flavour and texture. The addition of yoghurt and fresh strawberries makes it nice and moist.
Recipe by: Jen
Moist, sweet and substantial. This delightful lemon polenta cake is a must have for afternoon tea with friends. This cake is easy to make ahead, so freeze until needed then defrost overnight.
Recipe by: geneviever
Polenta cakes have a special flavour, I think. This polenta cake is lightly flavoured with rum, lemon and orange, then served with an easy peasy orange sauce. This cake can also be frozen with great success.
Recipe by: friederike
Sweetcorn muffins made fluffy and light, a lovely addition to any breakfast, brunch or as a sweet snack with coffee or a cuppa.
Recipe by: Krissy Terwilliger- Jinkerson
This is a completely yummy but gluten free sticky ginger cake
Recipe by: DianaVickers
This very lemony polanta cake uses healthy alternative ingredients like demerara sugar and ground almonds instead of flour. You can find ground almonds at health food shops, or make your own by grinding unroasted, unsalted, peeled almonds. Note: If you use gluten-free baking powder (such as Dr Oetker®), this is a will be a gluten-free cake recipe!
Recipe by: kiminal
Polenta gives a pleasant texture to this moist golden cake. With colourful cranberries and sultanas on top, it's a delectable cake that looks impressive at special events. Friends and family will never guess it's so quick to put together.
Recipe by: Emma Magielda