Name: Polenta and fennel impossible custard cake
Cook time: 65 min
Total time: 65 min
Yield: 10
Ingredients: 2 cups (500ml) milk; 1½ cups (330g) caster sugar; 2/3 cup (110g) instant polenta; 1/3 cup (50g) plain flour; 2 eggs; 1 cup (80g) finely grated parmesan; 50 grams butter, melted; 2 teaspoons finely grated lemon rind; 1 teaspoon fennel seeds; 1 teaspoon baking powder; 2 teaspoons icing sugar

This cake was inspired by the impossible pie. During baking, the cake separates into two distinct layers – a polenta base and a custard topping. The addition of parmesan gives the cake not so much a cheesy taste, but an appealing sweet/savoury quality. It would be the perfect ending to an Italian-themed menu.

Looking for more Italian dishes to pair it with, polenta recipes or other sweet pie desserts?

Pour the cake mixture into the pan, scrapping down the side of the food processor bowl. Bake cake on the centre shelf of the oven for 35 minutes or until cake is browned and feels slightly soft on top. Leave cake in pan for 20 minutes before turning, top-side up, onto a baking-paper-covered wire rack to cool.

Ingredients

2 cups (500ml) milk

1½ cups (330g) caster sugar

2/3 cup (110g) instant polenta

1/3 cup (50g) plain flour

2 eggs

1 cup (80g) finely grated parmesan

50 grams butter, melted

2 teaspoons finely grated lemon rind

1 teaspoon fennel seeds

1 teaspoon baking powder

2 teaspoons icing sugar

Method

1.Preheat oven to 180°C/350°F. Grease a 20cm ring pan; line base and side with baking paper.

2.To line the cake pan, grease a 20cm ring cake pan. Place pan on a piece of baking paper; trace around the base of the pan with a pencil. Find an object, such as a glass, that is the same size as the centre funnel; place it in the centre of the traced round and trace around it. Cut out the round of baking paper and the centre to form a ring; place marked-side down into the pan. Cut a long strip of baking paper slightly higher than the side of the pan; line side and centre ring with paper.

3.Place all ingredients, except icing sugar, in a food processor bowl. Pulse for 15 seconds or until well combined. Pour mixture into pan.

4.Pour the cake mixture into the pan, scrapping down the side of the food processor bowl.

5.Bake cake on the centre shelf of the oven for 35 minutes or until cake is browned and feels slightly soft on top. Leave cake in pan for 20 minutes before turning, top-side up, onto a baking-paper-covered wire rack to cool.

6.Just before serving, dust with sifted icing sugar.

Serve cake topped with pan-fried figs and dollops of mascarpone.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy