On our National Parks holiday in the summer I ended up eating polenta quite a few times, as often it was the only veggie option on the menu. I have never tried it before but I really enjoyed it, so a few weeks ago I bought some to try. Then I realised that it might be a bit complicated, plus I found a recipe in The Clandestine Cake Club book for lemon polenta cake that I wanted to try out. I mean, making a cake must be easier, right?
It was a pretty standard cake recipe (I have found a similar one here if you are tempted), but instead of flour it used a mixture of ground almonds and polenta(this also makes it gluten free)- I didn’t have quite enough ground almonds, so used a bit more polenta so the overall weight was the same.
I was asked to try some Clover Immunity Support for the blog, so I used that in the cake. It is rich in Vitamin A and a source of Folic Acid, so it helps support a healthy immune system whilst its Vitamin E content also helps protect the body’s cells from oxidative stress.
The batter was so yellow!
It had to cool upside down (not sure why?) before being topped with a lemon syrup- basically lemon juice and a few tsp icing sugar all boiled up for a few minutes.
The syrup pooled on the cake instead of sinking in, but still had a lovely lemony taste.
Anyway, I should have halved the recipe as it made a huge cake, but luckily last Sunday we had people to help us eat it!
It was a really moist cake- I love lemon cake anyway, especially with ground almonds, but the polenta adds a bit of texture too.
So, I might try “real” (savoury) polenta another day, but for now I am content in using it in a cake.
Have you ever had polenta before? Any good recipes, point them my way! On holiday I had some lovely savoury polenta served with balsamic roasted veggies- I fancy recreating something like that at some point.
*I was sent compensation to cover the cost of the Clover spread, all opinions are my own.