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whole wild strawberry and polenta cake on a white plate

Wild Strawberry and Polenta Cake

An easy to make (and delicious to eat) wild strawberry cake made with polenta.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 1 cake
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 170 grams salted butter softened
  • 170 grams light brown sugar
  • 2 eggs
  • 120 grams self raising flour
  • 120 grams polenta or corn meal
  • 150 grams wild strawberries see ingredients notes

Method
 

  1. Grease a 9 inch cake tin with butter. Preheat the oven to 180 degrees celsius.
  2. 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.
  3. Add the flour, polenta and wild strawberries. Fold in until fully mixed (but don't over mix).
  4. 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.