Polenta Pound Cake
A moist and flavorful polenta pound cake infused with orange peel, served alongside fresh strawberries and whipped rum cream. Its tender crumb and bright citrus notes make it perfect for brunch, dessert, or special gatherings, offering a delightful combination of textures and vibrant flavors.
Ingredients
Instructions
- Combine the all-purpose flour, yellow cornmeal, baking powder, and salt in a bowl; toss to mix.
- Prepare the cake batter by creaming butter and sugar, then adding eggs, heavy cream, and orange peel, followed by the dry ingredients.
- Pour the batter into a prepared baking pan and bake until a toothpick inserted in the center comes out clean. Allow to cool.
- Meanwhile, beat 1 cup heavy or whipping cream to soft peaks, then add confectioners sugar and dark rum, and beat until stiff peaks form.
- Slice the cooled cake into wedges and place on dessert plates.
- Serve the slices topped with fresh strawberries and a dollop of rum whipped cream.
Nutrition & Diet Analysis (per serving)
677
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).