Glazed Clementine Polenta Cake – a delicious recipe with flour, cornmeal, baking powder, salt, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease with butter and lightly flour a 22cm round cake tin.
2
Preheat oven to 165C
3
With a fork, mix flour, corn meal, baking powder and salt in a bowl.
4
Using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times.
5
Add zest and whisk.
6
On a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
7
Stop and scrape down the sides of the bowl.
8
Add the rest of the oil and the remaining flour.
9
Pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
10
Remove from oven and cool for 15 minutes before unmoulding.
11
Sift icing sugar into a bowl.
12
Add clementine juice, stirring, until it has the consistency of thick cream.
13
Glaze the cake.
1179
kcal
Calories
54
g
Fat
164
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 220 g plain flour, 120 g fine cornmeal or 120 g instant polenta, 2 teaspoons baking powder, 1 pinch salt, and more.
Yes, Glazed Clementine Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
