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Even though it is not so common to use polenta, this cake is so quick to make and I bet you will not be making this only once. It is best cooled during hot summer days.

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Curd cake with polenta


4 eggs

100 g natural cane sugar

65 g honey

150 g butter

100 g polenta

100 g wholemeal spelt flour

2 tbsp baking powder

1 tsp vanilla extract

500 g curd

mixed fruit

Steps: 5

For the preparation of this juicy cake you can use any kind of fruit you have at home, or whichever you like the most. I, for example, use also frozen fruit if I have no fresh fruit at the moment.


Whisk eggs with sugar and honey in a blender.


Gradually whisk in melted and cooled butter.


Finally add flour, polenta, baking powder, vanilla extract and curd. You can do this manually using a wooden spoon.


Pour the dough into tart pan with 23-25 cm in diameter, which we have greased with butter and sprinkled with polenta.


Sprinkle with fruit and bake in oven at 180 degrees for 50-60 minutes.

In most recipes which use polenta, it is recommended to let the dough chill, to make the polenta soak all the liquids. You can do so in this case too, so after you make the dough (see number 3), let it chill for a while. I have to admit, I forget to do it sometimes...But it has never made the cake any worse.

Thanks to the curd the dough is ”wetter”, so it might happen that the baking time will be longer. Sometimes I can’t hold myself and I use a lot of fruit, which, of course, releases juice during baking. In that case it also needs more time to bake.

If you don’t want to wait, use only 250g of curd and less fruit. The cake will be a little lower and you won’t need to bake it that long.

You can find out if the cake is done simply by sticking in a toothpick.

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