Easy Wild Strawberry and Polenta Cake
A simple wild strawberry and polenta cake with a soft crumb and intense strawberry flavour. An easy seasonal bake perfect for summer.
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Equipment
- 9 inch cake tin
- Wooden spoon or spatula
- Electric mixer (optional)
- Kitchen scales
Ingredients
- 170 grams salted butter softened
- 170 grams light brown sugar
- 2 eggs
- 120 grams self raising flour
- 120 grams polenta or corn meal
- 150 grams wild strawberries
Instructions
- Grease a 9 inch cake tin with butter. Preheat the oven to 180 degrees celsius.
- Add the butter and sugar to a large bowl and cream together until light and fluffy. Crack in the eggs one at a time, beating to thoroughly combine after each one.
- Add the flour, polenta and wild strawberries. Fold in until fully mixed (but don't over mix).
- Tip the batter into the cake tin and put in the oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool before eating.
Nutrition Facts
Easy Wild Strawberry and Polenta Cake
Amount per Serving
Calories
365
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
87
mg
29
%
Sodium
159
mg
7
%
Potassium
113
mg
3
%
Carbohydrates
45
g
15
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
5
g
10
%
Vitamin A
625
IU
13
%
Vitamin C
11
mg
13
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- If you don’t have enough wild strawberries, supplement with chopped regular strawberries.
- Do not overmix the batter once the flour is added.
- The cake will keep for up to 2 days in an airtight container.
