Polenta Cake

Being an Indian, my knowledge about Polenta and the numerous things that it can be made into, is limited to the extent that i could write it on the back of a stamp 😉

Then one day i came across Linda’s superbly awesome post of a Polenta cake at La Petite Paniere.………….and i knew i wanted to make it 🙂

Go check out her lovely blog!! Click here for her blog link.

This cake is Linda’s recipe  🙂 I only made 2 changes –

1. baked it in a square tin. 😉

2. i used maize flour instead of cooked polenta. 🙂

Before i began with the cake, i went to the Almighty Lord ,Google,  for all information about polenta 😉 😛

The Lord’s assistant, Wikipedia, gave me lot of valuable knowledge about this marvelous polenta. 😀

So, to cut a long story short, I simply followed Linda’s recipe, except the cooked polenta, i used maize flour (macchai ka atta) 😀 I even made the candied lemon slices 🙂 😀

I am copy- pasting the recipe from Linda’s blog. For more tips, scroll up and click on her blog link 🙂

Here is Linda’s recipe :

Ingredients:

180g precooked Polenta ( I used maize flour)

100g of soft butter

2 big eggs

150g of white granulated sugar

100g of powdered almond (for me)

11g of baking powder (individual bags for me)

Zest of 1 lemon

Juice of 1 lemon

Icing sugar

2 candied lemon slices

Procedure:

1. Grease and flour a round baking cake pan (20 centimeters for me) and set aside.
2. Preheat the oven to 170C degrees.
3. In a large bowl add the soft butter and the sugar.
4. Whisk until it becomes creamy and light.
5. Add the eggs one at a time and continue to mix.
6. Add the precooked Polenta, the powdered almond and the baking powder.
7. Continue to mix.
8. Finally add the zest of 1 lemon and the juice of 1 lemon and mix.
9. Transfer into the baking cake and spread the all surface with a spatula.
10. Bake for 40/45 minutes depending the oven or until a toothpick inserted in the center comes out clean.
11. Remove from the oven and allow to cook for 30 minutes.
12. Transfer the cake into a serving dish, dust the top with the icing sugar and decorate with candied lemon slices and long stripes of lemon zest.

Thank you Linda for a delicious recipe. You are a wonderful cook and a photographer ❤

Taking this gorgeous recipe and the cake over to Angie’s Fiesta Friday party !! She name her blog The Novice gardener but she is far from novice in her cooking and photography 🙂 Talented co -hosts Suzzane and Sue .

I am glad to be in the company of such talented cooks. 🙂

Happy cooking !! 🙂

Cheers !! 😀

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