Charlotte Hume's Carrot Cake with Polenta
Over a year ago
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Ingredients
- 115g melted butter
- 150g soft dark brown sugar
- 225g self-raising flour
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- 2 medium eggs beaten
- 50g polenta
- 200g carrots peeled and finely grated
- 1 eating apple, peeled, cored and finely grated
Accompaniment
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Method
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1
1. Preheat the oven to 180C/160C fan/350F/gas 4. Grease a 20cm round cake tin.
2. In a pan, melt the butter and stir in the soft dark brown sugar. Take the pan off the heat.
3. Sieve the flour, baking powder and cinnamon into a large bowl and add the melted butter and sugar. Stir well. Add the beaten eggs and polenta and stir in. Add the grated carrots and apple and mix together well. Transfer to the cake tin and place in the middle of the oven.
4. Bake for 45 minutes until well risen and golden brown. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to cool completely.
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