Best 3 Brookes Famous Polenta Pudding Cake Recipes
Are you looking for a delicious and unique dessert that will surely impress your family and friends? Look no further than the Brookes Famous Polenta Pudding Cake! This decadent cake combines the creamy texture of polenta with the sweetness of a pudding and the richness of a cake, creating a truly unforgettable treat. With its rustic charm and delightful flavor, the Brookes Famous Polenta Pudding Cake is perfect for any occasion, from a casual get-together to a special celebration. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this legendary dessert!
Check out the recipes below so you can choose the best recipe for yourself!
BROOKE'S FAMOUS POLENTA PUDDING CAKE
This is definitely not your ordinary cake! My sister makes this on special occasions and holidays. Recently had a dessert party for an upcoming bride and with a table full of desserts this one was the most raved about cake. Don't let the name fool you, it's delicious served with the compote and fresh berries. Beautiful presentation. Thanks for sharing Brooke! Everyone has requested this recipe. It's awesome.
Provided by Vseward Chef-V
Categories Breakfast
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in center of oven. Pre-heat oven to 325°F.
- Butter and flour a 10-inch springform pan.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar, 1 cup at a time. Beat in eggs and yolks, one at a time, then vanilla and salt. Stir in flour and cornmeal.
- Transfer batter to prepared pan (batter will be very thick).
- Bake cake until deep golden brown on top and tester inserted into center comes out with some moist crumbs still attached. (about 1 hour 10 min) Cut around pan sides to loosen cake. Remove pan sides and cool cake completely.
- Meanwhile, gently mix berries, 1/2 cup sugar and framboise in medium bowl. Let stand until sugar dissolves.
- Slice cake and serve with compote and whipped cream.
Nutrition Facts : Calories 738.4, Fat 31.4, SaturatedFat 18.6, Cholesterol 199.8, Sodium 213.7, Carbohydrate 105.7, Fiber 3.8, Sugar 74, Protein 7.5
PUMPKIN POLENTA CAKE
The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.
Provided by SASHENKA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
- Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
- Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 46.5 g, Cholesterol 52.7 mg, Fat 7.4 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 867 mg, Sugar 17.7 g
ORANGE POLENTA CAKE
Make and share this Orange Polenta Cake recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
- Add eggs and egg whites, one at a time, continue beating between additions.
- Blend in yoghurt, polenta, coconut, orange rind and orange juice.
- Beat well for further 2 minutes.
- Pour into greased ring pan.
- Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.
Tips:
- Choose the Right Polenta: Use a fine-grind polenta for a smooth texture and a medium-grind polenta for a more rustic texture.
- Use Fresh Cornmeal: For the best flavor, use fresh cornmeal that has been recently ground.
- Don't Overcook the Polenta: Cook the polenta until it is just tender, about 5 minutes. Overcooking will make it gummy.
- Season the Polenta Well: Don't be afraid to add plenty of salt and pepper to the polenta. It should be well-seasoned so that it can stand up to the other ingredients in the cake.
- Let the Polenta Cool Completely: Before assembling the cake, let the polenta cool completely. This will help it to set and make it easier to handle.
- Use a Springform Pan: A springform pan is the best choice for this cake because it makes it easy to remove the cake from the pan.
- Don't Overbake the Cake: The cake is done when a toothpick inserted into the center comes out clean. Overbaking will make it dry.
- Let the Cake Cool Completely: Before serving, let the cake cool completely. This will help it to set and make it easier to slice.
Conclusion:
Brooke's Famous Polenta Pudding Cake is a unique and delicious dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its creamy polenta base and sweet fruit filling, this cake is sure to be a hit with everyone who tries it.
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