Polenta, Yoghurt and Lime Cake

Polenta, Yoghurt and Lime Cake

I am a lover of polenta, cook with parmesan and bake..oh my! So when I came across a polenta, yoghurt (I also love baking with yoghurt the texture is to die for) and lime cake I was intrigued.

You don’t taste the polenta (it doesn’t really have much flavor anyway) but the texture of this cake is awesome.

Ingredients:

• 1 cup polenta
• 1 cup natural yoghurt
• 2 tsn finely grated lime rind
• 250g butter
• 1 cup white sugar
• 3 eggs
• 1 cup self raising flour

Syrup:

• 1 cup white sugar
• 1/3 cup lime juice

Method:

1. Combine the polenta, yoghurt and rind in a bowl and mix. Refrigerate for 3 hours minimum (overnight would be best).
2. Pre-heat the oven to 180c and line a 25cm cake tin with baking paper.
3. Add the butter, sugar and polenta mix until combined. Then stir in the eggs and sifted flour.
4. Pour batter (or spread due to constancy) into the cake tin and cook for 50 minutes.
5. To make the syrup add the sugar and juice into a pan on the stove on low until the sugar is dissolved, then boil mixture.
6. Pour the syrup over the cake in the tin once cooked and let the cake stay in tin for 20 minutes. Serve.

Notes:

• This cake is amazing by itself but you can serve with a dollop of yoghurt on the side if you think the syrup is to over powering.
• Don’t microwave the syrup instead of cook on the stove, the syrup won’t thicken and it will be the consistency of water not thick syrupy goodness.
• I places some sultanas in the syrup for a bit of a variation on the syrup in the pic above, however I do recommend leaving the syrup as is.

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