Strawberry Polenta Cake
Ingredients
- ยฝ teaspoon almond extract
- 2 eggs at room temperature
- 2 egg whites
- ยฝ cup caster sugar
- 2 tablespoons caster sugar
- ยฝ cup fine polenta
- ยฝ cup ground almonds
- 1 cup self-raising flour
- Salt to season
- 150 g strawberries diced
- 150 g strawberries hulled and sliced
- 175 g unsalted butter softened, plus extra for pan
- 1 teaspoon vanilla bean paste or extract
Instructions
- Lightly grease a 20 cm cake pan or ovenproof frying pan.
- Preheat the air fryer to 160ยฐC.
- Beat the softened butter, ยฝ cup caster sugar, vanilla and almond extract in a bowl for 5 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the flour, fine polenta and ground almonds, then gently fold through half the diced strawberries.
- Spoon the mixture into the prepared pan and smooth the surface.
- Arrange the remaining strawberries over the top.
- Air fry for 35 to 50 minutes, until golden, firm and cooked through.
- Serve warm with ice cream or cream.
Notes & Wine Advice
Serving Suggestions
Serve Strawberry Polenta Cake warm or at room temperature with vanilla ice cream or lightly whipped cream. Fresh strawberries also make a simple finishing touch.Recipe Notes
Use fine polenta rather than coarse polenta for a softer cake texture. Make sure the butter is properly softened before beating it with the caster sugar, vanilla and almond extract. Fold the strawberries gently through the batter so they keep their shape and do not release too much juice before cooking.Cooking Advice
Air fryers vary in intensity, so begin checking the cake after 35 minutes. The centre should be firm and completely cooked before the cake is removed from the air fryer.Storage Advice
Allow the cake to cool completely before storing it in an airtight container in the refrigerator. Keep for up to 3 days and bring to room temperature or gently warm before serving.Wine Advice
The fresh strawberries and almonds pair nicely with a fruity dessert wine. Choose a suitable bottle from Renรฉ’s Wijnbeleving.Nutrition values
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About Strawberry Polenta Cake
Strawberry Polenta Cake combines fresh strawberries, fine polenta and ground almonds in a moist, rich cake with plenty of texture. Vanilla and almond extract enhance the flavour of the fruit and nuts, while cooking the cake in the Airfryer gives it a golden surface without requiring a conventional oven.
Fresh Strawberries
Strawberries play an important role in both the flavour and texture of this cake. Some are folded through the batter, where they soften and release their juices during cooking, while the remaining strawberries are arranged over the top.
Choose ripe but reasonably firm strawberries. Very soft fruit can release too much liquid and make the surrounding cake mixture overly moist.
Why Use Polenta?
Fine polenta gives the cake a distinctive texture that is different from an ordinary sponge cake. It adds a gentle graininess while absorbing flavour and moisture from the butter, eggs and strawberries.
Fine polenta is preferable to a coarse variety because it creates a softer and more delicate finished crumb.
Ground Almonds
Ground almonds add richness and help keep the cake moist. Their nutty flavour works particularly well with strawberries and is reinforced by the small amount of almond extract in the batter.
Together, the polenta and almonds give the cake more texture and substance than a conventional fruit sponge.
Preparing the Batter
Begin by beating the softened butter with caster sugar, vanilla and almond extract for approximately 5 minutes. The mixture should become noticeably lighter and fluffier.
Add the eggs gradually, mixing thoroughly after each addition. This creates a smooth base before the flour, polenta and ground almonds are folded through.
Adding the Strawberries
Fold the diced strawberries gently through the finished batter. Avoid vigorous mixing because this can break down the fruit and release unnecessary moisture.
Once the batter is transferred to the prepared pan, arrange the remaining sliced strawberries over the surface before air frying.
Cooking in the Air Fryer
The cake is cooked at 160ยฐC for approximately 35 to 50 minutes. The moderate temperature allows the centre to cook through while reducing the chance of the surface becoming too dark.
Air fryers can differ considerably in cooking speed, so the cake should be checked during the final part of the cooking time rather than relying entirely on the clock.
Checking for Doneness
The cake should be golden and firm in the centre when ready. A skewer inserted into the centre should come out without wet cake batter attached.
If the surface is browning too quickly while the centre still needs additional cooking, protect the top loosely and continue cooking until the centre is done.
Serving Ideas
Strawberry Polenta Cake is particularly enjoyable while still slightly warm. Vanilla ice cream provides a cool and creamy contrast to the warm fruit and rich almond cake.
For a simpler dessert, serve slices with lightly whipped cream and additional fresh strawberries.
Spring and Summer Dessert
Fresh strawberries make this cake especially suitable for spring and summer, when the fruit is naturally associated with lighter desserts and seasonal baking.
It also works well for a Birthday, relaxed family gathering or weekend dessert because it can be prepared ahead and served without elaborate decoration.
Storage
Because the cake contains plenty of fresh strawberries, allow leftovers to cool completely before refrigerating them in an airtight container.
Strawberry Polenta Cake combines juicy strawberries, buttery cake, fine polenta and ground almonds in a rich air fryer dessert. The combination of fresh fruit, vanilla and almond gives the cake plenty of flavour, while the polenta creates its characteristic texture.