Polenta Cake with Maple syrup cream
Love the texture that polenta gives to the cakes .An easy cake for everybody.
Preparation time 1 hour
200g unsalted butter, at room temperature
200g caster sugar
125g self-rising flour
½ tsp bicarbonate soda
125g sour cream
2 lemons, the zest from themFor the decoration
250g double cream
4 tbs Maple syrup,plus for the garniture Preparation method
1. Preheat the oven to 170C. Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter.
2. Combine the polenta, flour and bicarbonate of soda in a bowl and set aside. In the large mixing bowl of the Kenwood Chef Sense
beat together the butter with the sugar until smooth. Gradually beat in the eggs, the sour cream and the lemon zest. Fold in the mixture the dry ingredients on a low speed. Once the batter is ready, pour into the tin and bake for approximately 35 minutes. Once the cake is baked, set it aside to cool.
3. Beat the double cream,the maple syrup with the whisk beater of the Kenwood Chef Sense
until smooth. To assemble the cake, cover with the cream and drizzle with the rest of the syrup on top.