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Chocolate and Polenta Cake
- Serves
12
- Difficulty
Easy
By Roger Pizey
Published 2013
In Roman times, polenta was the staple of the mighty Roman Legions, who would eat it in a porridge or baked hard into a ‘cake’. Fortunately, we don’t have to limit our eating to polenta porridge and instead can use this grain in baking to create a pleasantly crumbly and grainy texture, as in this cake.
Ingredients
320 g 11¼ oz 320 g 11¼
Method
Preheat the oven to , and grease a deep 21cm (8in) square cake tin.160°C/310°F/gas mark 2½ - Cream the butter and sugar together until light and fluffy.
- Stir in the sifted cocoa powder, ground almonds, polenta and baking powder.
- Add i
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