Honey and Polenta Cake.

by a tale

Honey polenta cake with its mellow taste and crumbly texture is actually more like honey polenta bread with a sweet pear topping. Have it with goat cream cheese or quince jam and a nice big pot of tea plus nice people around you and horrible weather outside.

HONEY AND POLENTA CAKE.

polenta – 160 grams
flour, wheat – 140 grams
baking powder – 2 1/2 teaspoons
sugar – 30 grams
honey – 20 grams
butter, soft – 90 grams
egg, organic – one
milk – 250 ml
a pinch of salt
pears, ripe – 3
goats cream cheese

You will need a loaf tin measuring 25-30 cm across the base. Line the tin with parchment paper. Set the oven to 200°C.
Cream the butter and sugar till light and fluffy. Don’t stop until the mixture is almost white in colour. Crack the egg and gently beat in. Using a wooden spoon roughly fold in the milk. Add the dry ingredients and mix just until combined. Don’t overdo or the cake will be heavy. Transfer the mixture to the lined cake tin, then lay the sliced pears on top and shake over a tablespoon of sugar.

We came up with this recipe a while ago, eating corn cakes with goats creme cheese. The harmony of the mild but distinctive corn and the creamy cheese along with the sweet pears satisfied us immediately.
Spread a slice with cheese. Don’t be to measly with the cream cheese, you need to feel your teeth sing into it.

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