Rustic Honey Polenta Cake
Yield: 12 servings
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, melted
- 1 3/4 cups milk
- 3/4 cup honey
- 2 eggs, slightly beaten
- Sweetened whipped cream and orange segments, for optional garnish
Orange-Honey Syrup
- 1/2 cup honey
- 3 tablespoons orange juice concentrate
- 1 tablespoon freshly grated orange peel
Instructions
- Heat oven to 325 degrees F. Lightly grease a 13 x 9 inch baking pan.
Cake
- In a large bowl, combine flour, cornmeal, baking powder and salt; mix well.
- In small bowl, combine melted butter, milk, honey and eggs; mix well. Stir into flour mixture, mixing until just blended.
- Pour into prepared baking pan.
- Bake at 325 degrees F for 25 to 30 minutes, or until wooden pick comes out clean.
- Meanwhile, prepare Honey Orange Syrup.
Orange-Honey Syrup
- Whisk together honey, orange juice concentrate and orange peel. Heat over medium-high heat until mixture begins to boil; remove from heat.
- When cake is done, remove from oven to wire rack.
- Pour hot syrup evenly over top of cake, spreading if necessary to cover entire surface.
- Cool completely.
- Garnish servings with a dollop of whipped cream and orange segments, if desired.
Nutrition
Per serving: 419 cal., 18g fat, 82mg chol., 532mg sodium, 60g carb., 2g dietary fiber, 6g pro
Attribution
Recipe and photo used with permission from: National Honey Board
