We tested the Bio Polenta from the Biohof Hübeli
Let’s bake a delicious polenta lemon-orange cake
in 45minutes..
with the bio polenta from Biohof Hübeli
The Foodspotters Team
about this original dessert
” Intense lemon flavour and the polenta gives this cake an extra crunchy texture 😉 “
Stefanie
Food scout
“In am not a big fan of polenta but in this dessert I’d like another piece please! It tastes great! “
Jeremy
guest TASTER
Did you Know that?
Polenta is rich in vitamins A and C,
contains proteins, carbohydrates & fibres
Ingredients for the Polenta Lemon cake
– 125g yoghurt
– 115g sugar
– 80g maïzena
– 110g bio polenta
– 50g almond powder
– 7,5 cl olive oil
– 2 eggs
– 2 coffee spoons yeast
– 1 bio lemon (1 zest+juice)
– 1 orange (1 zest+juice)
– 50g sugar powder
Do it at home in 7 easy Steps
1. Pre-heat oven at 175°C
2. beat the sugar and eggs with a mixer
3. in order add the yoghurt, oil, lemon and orange zests
4. add the almond powder & polenta
5. add the flower mixed with yeast
6. bake in oven at for 30-35min
7. while it is baking make the syrup with the juices and powder sugar. Pour the syrup on hot cake and let it cool down
That’s it, so easy and delicious!
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile
Yottam Ottolenghi
FOOD TIPS
Polenta goes well with sausages, peers, truffles, tomatoes, lam
Behind this Polenta
