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.
This is a completely yummy but gluten free sticky ginger cake
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.
Boiling whole fruit and whizzing it up makes a deliciously citrussy cake. I've used a spiced icing and a zesty garnish (If you’d prefer a syrup topping, though, see the footnote).
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!
Fine cornmeal gives this afternoon treat a wonderful golden colour to match its tangy lemon flavour.