POLENTA TEA CAKE –
Strawberries macerated in citrus sugar,
then ladled over this less sweet cake.
Polenta Tea Cake, it was another winner!
Recipe:
Polenta Tea Cake with Citrus-Sugared Strawberries
1 1/4 cup granulated sugar
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
3/4 cup unsalted butter, softened
2 large eggs
1 teaspoon almond extract
1 1/4 cups flour
3/4 cup stone-ground polenta
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup buttermilk
Confectioner’s sugar, for garnish (optional)
2 pint baskets ripe strawberries
In a food processor, pulse 1/4 cup granulated sugar and 1 teaspoonful each of lemon and orange zest until blended. Transfer to a bowl and set aside.
Preheat over to 350° F. Butter and flour a 6-cup tube pan. With a mixer on medium-high speed, beat butter and remaining 1 cup granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in almond extract and remaining 1 teaspoon lemon zest.
In a small bowl, stir together flour, polenta, baking powder, and salt. Stir half of flour mixture into butter mixture. Stir in buttermilk, followed by the remaining flour mixture. Scrape batter into prepared pan and bake until a tester inserted into the center of the cake comes out clean, 40-50 minutes.
Cool cake in pan for 10 minutes, then invert onto a cooling rack. Remove pan and cool cake completely.
An hour before serving, hull and slice strawberries and stir in reserved citrus sugar. When ready to serve, dust cake with confectioners’ sugar if desired, slice cake, and spoon strawberries alongside or on top of cake slices.
8 servings, whole grain, source of antioxidants
