Cornmeal adds a wonderful texture to cakes and makes a delicious change from the norm. Try these recipes for lemon or fresh strawberry polenta cake, or blueberry polenta muffins.
Cornmeal gives this cake a lovely colour, flavour and texture. The addition of yoghurt and fresh strawberries makes it nice and moist.
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.
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.
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.
Sweetcorn muffins made fluffy and light, a lovely addition to any breakfast, brunch or as a sweet snack with coffee or a cuppa.
I have become more and more aware that these days many people are intolerant to many foodstuffs. We have a village Flower and Produce Show every year and this year I have managed to get a "Free From" class introduced in the baking section. In light of this I have been trying to develop this version of the famous lemon drizzle cake. It was a radio program that prompted the 'naughty' drizzle.
This is a completely yummy but gluten free sticky ginger cake
A flourless alternative to everyone's favourite lemon drizzle cake. This cake calls for ground almonds and polenta, and it then drizzled with a sweet syrup using no fewer than six lemons for guaranteed lemon flavour. Note: If you use gluten-free baking powder, this is a is a gluten-free cake recipe!
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.
Polenta (fine cornmeal) is wonderful for gluten free baking. Polenta cakes - especially those with ground almonds as well - can have a tendency to be a bit close-textured/solid. Not so with this recipe! Folding in the separated whipped egg whites ensures a lovely light crumb.