Saffron Polenta Cake

Not a cake to eat on its own, but amazing as a layer in an entremet. Its gritty texture makes a great contrast to the smooth mousse, and the saffron is a nice twist.

Ingredients:

  • 3 eggs
  • 100gr sugar
  • pinch of salt
  • 1/2 tsp vanilla extract
  • good pinch of saffron
  • 110gr melted butter
  • 100gr polenta
  • 25gr flour
  • 1.5 tsp baking powder

Makes enough for a 25cm square disc.

Recipe:

Combine the eggs, sugar, salt, vanilla and saffron. Beat for 8-10 minutes until very light and fluffy.
Fold in the melted butter.
Combine the polenta, flour and baking powder. Fold this into the batter.
Divide the batter over a 25cm square cake tin lined with baking paper.

Bake for 15min on 170°C.

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