Lidl had an Italian week last week, so I loaded up my trolley and came home with lots of goodies for us to enjoy over the coming weeks. One of the items I got was a big pack of polenta, which is nothing special in itself, but I thought that instead of using it in a savoury dish, I would use it to make something sweet this time and after raiding my cupboards, the idea of a polenta cake with mangos was born.
It’s moist, fruity and some say almost tropical, but you will just have to have a go at it yourself and let me know what you think. Here’s the recipe for my Italy meets the Caribbean style Mango Polenta Cake.
Mango Polenta Cake
250g butter, at room temperature
250g self-raising flour
75g ground almonds
4 large eggs
1 tbsp vanilla extract
1 tsp baking powder
100ml mango juice
zest of 1 lemon
pinch of salt
2 mangos, cut in chunks
1. Preheat the oven to 160°C and line a deep cake tin with baking paper.
2. Cream sugar and butter until light and fluffy, then whisk in almonds, eggs, vanilla, baking powder, polenta, juice, lemon zest and salt. Mix into a smooth batter.
3. Pour the batter into your cake tin and let your mango chunks sink into the batter.
4. Bake for around 60 minutes or until firm, but not dry.
5. Cool in the tin and serve with whipped cream or some vanilla ice-cream and decorate with some leftover mango slices or a compote.