Wild strawberries are such a delight to find. Growing close to the ground, the leaves hide most of the bounty below – but have a root around and you will find enough to make this incredible wild strawberry and polenta cake.
This cake is SO easy to make but the results are phenomenal – you’ll love the soft, crumbly texture and the intense wild strawberry flavour.
Using polenta adds a different textural dimension. You end up with a texture similar to cornbread which works really well.
The Ingredients
- Butter – salted butter is best in this cake because the salt brings out the strawberry flavour. You can use unsalted if needed, though.
- Light brown sugar – I use light brown sugar for the slightly caramel flavour it brings. It’s less sweet and has more flavour than white or caster sugar.
- Eggs – to bind the cake. Use medium or large.
- Self-raising flour – self-raising flour helps the cake to rise.
- Polenta – you can use polenta or corn meal (they’re essentially the same thing).
- Wild strawberries – if you can’t gather enough wild strawberries for this cake, you can supplement them with ordinary strawberries. Just cut them into small chunks.
Wild Strawberry and Polenta Cake
An easy to make (and delicious to eat) wild strawberry cake made with polenta.
Ingredients
Method
- Grease a 9 inch cake tin with butter. Preheat the oven to 180 degrees celsius.
- Add the butter and sugar to a large bowl and cream together until light and fluffy. Crack in the eggs one at a time, beating to thoroughly combine after each one.
- Add the flour, polenta and wild strawberries. Fold in until fully mixed (but don't over mix).
- Tip the batter into the cake tin and put in the oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool before eating.
Notes
- You can supplement (or replace) the wild strawberries in this recipe with ordinary strawberries. Just cut into small pieces before mixing into the cake.
