Strawberry Polenta Cake

Strawberry Polenta Cake
40 min.
1 hr 20 min.
Ready in


for 1 springform pan 22 cm diameter
For the batter
softened Butter (for the pan)
Pastry flour (for the pan)
1 organic Orange
175 grams fine Semolina flour
75 grams ground Hazelnuts
75 grams Sugar
1 teaspoon Baking powder
250 grams Yogurt (0.1% fat)
1 teaspoon Ground cinnamon
3 Eggs
100 grams Butter
Powdered sugar (for dusting)
For the topping
200 milliliters white Red wine (Zinfandel)
1 Cinnamon stick
2 tablespoons Vanilla sugar
500 grams Strawberries
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Preparation steps

Step 1/4

Preheat the oven to 180­°C (approximately 350°F). Grease the springform pan with butter and sprinkle with flour.

Step 2/4

For the batter, rinse the orange in hot water, wipe dry, remove the peel, squeeze the juice and zest. Mix the orange juice, orange zest, nuts, sugar, baking powder, yogurt, cinnamon, eggs and polenta. Add the melted butter and mix well. Pour the batter into the pan and smooth. Bake for about 40 minutes, until golden brown. Remove from the oven and cool.

Step 3/4

For the topping, heat the wine, cinnamon and vanilla sugar. Do not boil! Rinse the strawberries and cut into pieces. Add the strawberries to the wine mixture, remove from the heat and let cool. Remove the cinnamon stick.

Step 4/4

Spread the strawberry mixture on the cake. Sprinkle with powdered sugar and serve.