Golden Ginger Polenta Cake

Golden Ginger Polenta Cake

Suet-Free & Low-Fat | Prep: 15 mins | Bake: 35–40 mins

A beautifully textured ginger cake that uses polenta for a "no-sag" structure and a satisfying grit. Perfectly spiced and surprisingly low-fat.

Prep: 15 mins Cook: 35–40 mins (160°C Fan) 👥 Serves 8 📊 Easy

Method

1. Prepare the Tin & Oven

1.

Preheat your oven to 160°C Fan.

2.

Line the base of your tin with a circle of baking paper slightly larger than the base so it creeps up the sides. Grease the sides slightly and dust with flour.

2. Make the Dry Mix

1.

In a large bowl, whisk together the Flour, Polenta, Milk Powder, Sugar, Spices, Baking Powder, and Bicarb.

2.

Tip: If the brown sugar is lumpy, rub it through a sieve or use your fingers to break it up.

3. Make the Wet Mix

1.

In a jug, combine the Applesauce, Yogurt, Milk, Grated Fresh Ginger, and Treacle.

2.

Whisk until smooth.

4. Combine

1.

Pour the wet mix into the dry mix.

2.

Add the chopped Stem Ginger.

3.

Stir Gently: Mix until the flour just disappears. Do not beat it.

4.

Consistency Check: It should drop off the spoon with a heavy "plop". (Too stiff? Add 1 tbsp milk. Too runny? Add 1 tbsp flour).

5. Bake (The "No Sag" Strategy)

1.

Pour into the tin and smooth the top.

2.

Bake for 35–40 minutes. This longer bake ensures the middle structure sets fully.

3.

Check: If the top looks dark after 30 mins, place a loose piece of foil over it for the final 5-10 mins.

4.

Test: A skewer should come out clean.

6. Cool & Optional Sticky Glaze

1.

Leave it in the tin on a wire rack or counter until cool. Do not put it in the fridge.

2.

Optional: While the cake is warm, brush 1 tablespoon of Syrup (from the jar) over the top for a shiny, sticky finish.

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