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.
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
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.