Polenta Berry Cake is a rustic yet elegant dessert that is perfect for showcasing the natural flavors of summer berries. With its unique texture and delightful blend of flavors, this cake is sure to impress both your eyes and taste buds. It is a wonderful way to enjoy the sweetness of fresh berries in a simple yet satisfying treat.It’s a unique and delicious dessert that combines the richness of polenta with the sweetness of fresh berries. This cake features a tender and moist polenta-based batter that is infused with the natural flavors of cornmeal.
Corn is not native to the European continent. Historians say that it first arrived in Italy through Venice, a major shipping port, sometime after Columbus returned from the Americas. It was cheaper and easier to grow than wheat and soon became widely cultivated. Dried and ground into meal, it remains popular in the Veneto region, where it is cooked into polenta or added to cakes and cookies. Cornmeal adds a pleasant grainy texture and warm golden color to this cake. I have often enjoyed it plain, but one day I decided to add some berries to the batter, and I loved the result.
SERVES: 8
INGREDIENTS:
- 1 cup unbleached all-purpose flour
- ⅓ cup fine yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ¾ cup plus 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest
- 2 large eggs
- ⅓ cup whole milk
- 1 cup blueberries
- 1 cup raspberries
INSTRUCTIONS:
- Preheat the oven to 350°F (175°C) and position a rack in the center of the oven. Butter and flour a 9-inch springform pan, tapping out the excess flour.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In another large bowl, using an electric mixer on medium speed, beat the softened butter until creamy, about 2 minutes.
- Gradually add ¾ cup of sugar to the butter and beat until light and fluffy, about 3 minutes.
- Beat in the vanilla extract and grated lemon zest.
- Beat in the eggs one at a time, ensuring they are well incorporated after each addition. Scrape down the sides of the bowl as needed.
- On low speed, mix in half of the dry ingredients. Add the milk and mix until combined.
- Mix in the remaining dry ingredients until the batter is smooth, about 1 minute.
- Spread the batter evenly in the prepared pan.
- Scatter the blueberries and raspberries over the top of the batter and sprinkle with the remaining 2 tablespoons of sugar.
- Bake the cake for 45 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, remove the pan rim and cool the cake completely on the wire rack.
- Once cooled, cut the cake into wedges and serve. Alternatively, you can cover and store the cake at room temperature for up to 24 hours.
