Strawberry Polenta Cake

Strawberry Polenta CakeStrawberry Polenta Cake

Last week I scored some nicely discounted punnets of strawberries, and we have been feasting on them ever since. We ate some straight from the box, as there is just nothing like a ripe, juicy strawberry still wet from the washing water. But, as I mentioned before, I cannot consume raw strawberries in big quantities without becoming red and dotty. So, we roasted some again – we are definitely in love with them, and we thought to save a handful to make a cake. I had never made strawberry cake before, and it was a good time to try.

Strawberry Polenta CakeStrawberry Polenta Cake

I pinned, noted and scribbled so many recipes but in the end, as it always happens, I made up my own, using my mental taste buds and my pantry ingredients. I used polenta for a touch of extra-rusticity and because I like its coarse texture in baked goods –it’s my Venetian gene coming out, here. If you know me, you also know that this is my kind of cake: down to earth, crunchy, fruity, not too sweet and light. The simple flavors pair well with the sunny season, but it is easy to twist using seasonal fruit. It makes for a nice weekend breakfast along with yogurt and fruit, or for a fairly light dessert at the end of a meal –this is how we had it in the past few nights. It just put a smile on our face at the end of some long days. Unfortunately, I have no picture of it.

Strawberry Polenta Cake 

180 g/ 1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
60 ml/ 4 tbsp full-fat greek yogurt
230 g/ 1 cup natural light brown sugar
2 large eggs
125 ml/ 1/2 cup whole milk
4 tbsp polenta (cornmeal)
6 strawberries, hulled and cut into half

Large handful (1/2 cup) slivered almonds


Preheat the oven to 180C/350F degrees. Grease a 23cm/ 9-inch cake pan with a knot of butter. In a medium bowl, mix together flour, baking powder, baking soda, and salt. In a large bowl, whisk greek yogurt, and sugar until creamy. Add eggs one at a time, whisking well after each addition. Add milk alternating with the flour mixture and keep whisking until just mixed. Stir in the polenta flour, whisk to incorporate. Pour the batter into the prepared cake pan and place strawberry halves on top of the batter, cut side down. Sprinkle the top with almonds. Bake for about 50 minutes (or until a toothpick comes out clean). Cool completely on a wire rack before serving.

18 Comments

  1. Oh, this cake looks absolutely divine! It looks like the kind of cake our children will have beautiful memories, stories about… I'm starting right away {with the cake, not the kids}…

    Reply
    • Valeria June 17, 2012

      I'll have a beautiful memory of it from now on, and I will surely bake it for my children one day! 🙂

      Reply
  2. Simo June 10, 2012

    rustica e buonissima come piace a me! Ce la vedo molto bene anche con le ciliegie ;))
    Un caro saluto!

    Reply
    • Valeria June 17, 2012

      Il bello di questo dolce è proprio la sua versatilità. Ciliegie, frutti rossi in genere, ma anche pesche…L'estate ci dà talmente tante possibilità! un saluto a te! 🙂

      Reply
  3. Michael June 10, 2012

    Delicious.

    Reply
  4. Tery B June 11, 2012

    Io penso proprio che potrebbe essere anche il mio stile di dolce! La frutta nelle torte, magari soffici, le adoro!
    Queste fragole non potevano finire in una ricetta migliore! :-))

    Reply
    • Valeria June 17, 2012

      Mi sa che andiamo d'accordo su questo! 🙂 Mi sa che ci farò finire anche altra frutta nel corso dell'estate 😀 Un abbraccio

      Reply
  5. la domestique June 11, 2012

    The cake is beautiful, Valeria! I love the crumb, the texture of the almonds, and most of all the strawberries!

    Reply
    • Valeria June 17, 2012

      Thank you so much, very happy you liked this, and thank you for sharing!

      Reply
  6. Juls @ Juls' Kitchen June 11, 2012

    Bellissima torta! Mi piacciono i tuoi racconti di vita londinese, le tue passeggiate tra gli scaffali, il verde che c'è sempre, e la luce stupenda delle tue foto.
    Questo soggiorno a Londra ti sta facendo un gran bene! 😉

    Reply
    • Valeria June 17, 2012

      Vedi, a volte vedersi con gli occhi degli altri serve! 🙂

      Reply
  7. Alelunetta June 12, 2012

    Semplicemente… meravigliosa!
    Hai ragione, i prezzi in UK non facilitano la vita di chi cerca cibo sano e buono, ma per fortuna c'è sempre una soluzione dietro l'angolo.
    In bocca al lupo per tutto!!!

    Reply
    • Valeria June 17, 2012

      Grazie mille! Eh no, non aiutano, ma mi sto ingegnando con i mark-down 😀

      Reply
  8. Terry June 17, 2012

    Che bontà! Ne feci anche una simile, amo la rusticità della farina da polema nei dolci, poi mi piace il tuo tocco di integrale! Bravissima! …come sempre!

    Reply
    • Valeria June 17, 2012

      Grazie Terry! Mi piace mischiare farine e provare diverse consistenze, ma di solito l'integrale non manca mai nei miei dolci…giusto per renderli più nutrienti, oltre che buoni! 🙂

      Reply
  9. Francis-Olive June 18, 2012

    hi valeria! i love this. i was wondering, is this polenta FLOUR, or just polenta? should i mill the polenta into flour? or just use polenta as it is? thanks!

    Reply
    • Valeria June 19, 2012

      polenta flour, meaning corn flour/corn meal…isn't it the same thing? in Italian we say "farina per polenta". 🙂

      Reply

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