BLUE GRAPE AND POLENTA CAKE – gluten-free
It’s time for a gluten-free recipe, it’s been quite a long time since I last posted one. I have tried to make polenta cakes before but I have never been really successful, the polenta grains remained too hard and crunchy but then I saw a cake (in A Table in Provence by Leslie Forbes) where you soaked the polenta in milk for at least half an hour before adding the eggs and baking it so I decided to try that way. And even though the polenta remains grainy, it is a soft cake and the addition of small blue grapes on top gave it another dimension. I like it.
If you want, you can add more sugar in the batter, I preferred to add confectioner’s or icing sugar on top, and next time I make the cake I will put even more fruit on top of it.
BLUE GRAPE AND POLENTA CAKE
250 ml / 8 3/4 fl oz milk
250 gr / 8 3/4 oz polenta flour
3-4 tbsp sugar
2-3 tbsp salted butter
The peel of 1 lemon
1 pinch of salt
Fruit, I used small, very sweet blue grapes
- Bring the milk to boil together with the butter and the lemon peel.
- Mix polenta flour, sugar and salt and then you add the hot milk. Mix well and leave it for at least 30 minutes in room temperature.
- Take out the lemon peel before adding the eggs, grease a cake tin (mine was 23 cm / 9 in in diameter) and pour in the batter into it. Put the grapes or your chosen fruit on top and bake in 200° C /390 F for 35-40 minutes.