Italian Polenta Cake

At last winter was almost ending and so the day arrived to make this Italian polenta cake.

It was all of a sudden that I realized there was a lot of corn polenta flour left in our pantry and summer season was approaching.

Well, I thought I be better asking my wife if she could make this cake recipe now rather than soon.

I motivated the hurry with which she had to make it by saying that the cake will be of course to much caloric for a summer dessert.

Guess what?

With my satisfaction she approved without any hesitation, I was amazed because usually she lacks time and that's always the same...

But what a lucky man I am today, because she could cook it for me...

Italian Polenta Cake

Just one thing, I'm sorry for Not being able to provide more step-by-step pictures, I just arrived too late... Only on time to eat a slice!

You can try too! This polenta cake is very easy to make, and it is an alternative way to consume that yellow cornmeal instead of making polenta the old classic way.

Polenta Cake

Ingredients: serves 8

  • 1 lb (450g) istant polenta
  • ¾ cup (180g) white flour (type 00)
  • 10 oz (300g) sugar
  • ½ cup (120ml) frying oil
  • 4 eggs
  • 1 cup (240ml) of hot water
  • 5 oz (150g) pine nuts
  • ¾ cup (180g) raisins
  • 5 oz (150g) dried figs
  • 2 apples
  • 1 packet of yeast for cakes
  • pinch of salt.

Preparation: medium 1 hour

  1. In a large bowl, pour the flour, istant polenta, sugar, add a pinch of salt, raisins, figs into small pieces, apples peeled and cut into thin slices, and mix everything.
  2. For convenience, make a hole in the center of the dough and add the eggs, oil, water, packet of yeast, and continue to mix well.
  3. When you obtain a homogeneous blend, pour into a baking dish, sprinkle the surface with what is left of the raisins and pine nuts. Bake at 275°F (140°C) for about 30 min.

Now, if you still don't feel satisfied those recipes below can warm and fill up your empty stomach in cold winter time.

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