Turmeric Polenta Cake







Preparation Time



minutes Oven

Cooking Time

  • Cake
  • 200 g unsalted butter, at room temperature
  • 1/4 cup (20 g) flaked almonds
  • 1 cup caster sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 2 cups almond meal
  • 1 cup instant polenta
  • 1 tbsp McCormick Organic Ground Turmeric
  • 1 tsp baking powder
  • finely grated zest of 1 lemon and 1 tbsp lemon juice
  • Baked Cinnamon Fruit and Yoghurt Cream
  • 1 bunch rhubarb, stalks cut into 5 cm lengths, washed
  • 250 g strawberries, washed, hulled (extra-large cut in half)
  • 1/2 cup caster sugar
  • 1 tsp McCormick Organic Ground Cinnamon
  • 1/2 cup full fat natural yoghurt
  • 1/2 cup thickened cream
  • To Serve
  • icing sugar
  1. Preheat oven to 180˚C (160°C fan forced). Lightly grease and line the base and sides of a 23 X 12 x 7cm loaf pan with baking paper.
  2. Beat butter and sugar with an electric mixer on high until pale. Add eggs, one at a time, beating well after each addition, then fold in vanilla. Combine almond meal, polenta, turmeric and baking powder together in a bowl, then fold into butter mixture. Add lemon zest and juice and stir to combine well.
  3. Spoon the batter into prepared pan and use the back of a spoon to smooth the top. Sprinkle almonds over the surface and bake for 1 hour or until golden and a skewer inserted into the centre comes out clean. Stand in pan for 1 hour to cool, then lift cake onto a cooling rack, and allow to cool completely.
  4. For baked fruit: Toss rhubarb, strawberries, sugar and cinnamon together in a bowl to coat. Spoon the fruit mixture evenly over the base of a baking paper-lined baking tray, cover lightly with a sheet of foil, and bake in the oven at 160˚C until the rhubarb is tender – about 10 -15 minutes. Allow to cool.
  5. Place the yoghurt and cream in a bowl and beat to stiff peaks. Serve the cake with baked fruit, yoghurt cream and a sprinkle of icing sugar.
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