Ani at Foodichickie is this month's host of Weekend Cookbook Challenge and selected cornmeal as the theme.
Here in Australia cornmeal goes by the name of polenta and there are various grinds that can be found along with the instant varieties that are used to make the dish called polenta.
In the past I've made a couple of breads and a cake using polenta and thought I should even that up with another cake.
I do love poundcake so when I saw a recipe for Polenta Poundcake in a book called Bake It, I knew I had to do just that and bake it!
150 grams softened butter, cut into small cubes
230 grams soft brown sugar
115 grams caster sugar
5 eggs, room temperature
200mls crème fraîche (or sour cream)
¾ teaspoon almond extract
1 teaspoon vanilla bean extract
155 grams plain flour, sifted
1½ teaspoons baking powder
150 grams fine polenta/cornmeal
Preheat oven to 180°C/350°F - butter and line a long loaf pan.
Place the butter, brown sugar and caster sugar into the bowl of a mixer and beat until pale and creamy.
Add the eggs, one a time, making sure each is well incorporated before adding the next.
On a low speed add the crème fraîche, almond essence and vanilla extract - mix until just combined.
Sift the flour, baking powder and cornmeal together and then add to the mixing bowl. Fold in by hand. When combined pour the mixture into your prepared pan.
Bake for about 50 minutes or until cooked through. If you feel it's browning too quickly, lower the temperature and cover the top of the cake with baking paper lined foil.
When cooked, let it cool in the tin for 5 minutes before placing it on a wire rack.
The book suggests serving it with a blackberry comport and cream and obviously, I complied. I just used frozen blackberries and sweated them down with a little lemon juice and caster sugar. They are served at room temperature along with a nice dollop of Meander Valley Double Cream.
The cake itself has a wonderful crunchy crust and is a deep golden brown inside - it looks and feels moist but it's highly absorbent and just soaks in the blackberry juice without falling apart. This will certainly be something I will cook more than once!
Tagged with Weekend Cookbook Challenge