Recipes

Polenta cake with carrots and courgettes

  • #Vegetarian
Difficulty level: easy
  • 60 Min.Preparation time
  • 12Portions
  • 170 °COber-/Unterhitze

Cake

  • 5 eggs
  • 150 g sugar
  • 1 TSP vanilla sugar
  • 100 ml corn oil
  • 50 ml water
  • 50 g finely grated carrots
  • 50 g finely grated zucchini
  • 100 g Steirerkraft fine-grain polenta (fine-grain cornmeal)
  • 150 g sheep's milk yoghurt or sour cream
  • 1 pinch ground ginger or cinnamon
  • 180 g spelt flour

Decoration

  • Fruits and edible flowers such as mallow

  • Pre-heat the oven to 170 °C
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Preparation

  1. Cover the base of a cake tin with baking paper. Pre-heat the oven to 170 °C.
  2. Peel the carrots and courgettes and grate.
  3. For the dough mix the polenta with the sliced zucchini, carrots and sheep’s yoghurt.
    Separate the eggs and add half of the sugar to the egg white and yolks. Beat the egg white until it forms stiff peaks and mix the yolks with half of the sugar, the corn oil and water until light and foamy. Stir in the vanilla sugar, cinnamon and ginger. Mix the stiff egg whites and yolks with the stirred polenta mixture. Finally, fold in the flour. Place the cake mix in a cake tin and cook at 170 °C for approx. 45-50 minutes until brown.

 

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Polenta cake with carrots and courgettes

Difficulty level: easy
  • 60 Min. Preparation time
  • 12 Portions
  • 170 °C Ober-/Unterhitze

Cake

  • 5 eggs
  • 150 g sugar
  • 1 TSP vanilla sugar
  • 100 ml corn oil
  • 50 ml water
  • 50 g finely grated carrots
  • 50 g finely grated zucchini
  • 100 g Steirerkraft fine-grain polenta (fine-grain cornmeal)
  • 150 g sheep's milk yoghurt or sour cream
  • 1 pinch ground ginger or cinnamon
  • 180 g spelt flour

Decoration

  • Fruits and edible flowers such as mallow

  • Pre-heat the oven to 170 °C
Warenkorb Icon Shop products online

Preparation

  1. Cover the base of a cake tin with baking paper. Pre-heat the oven to 170 °C.
  2. Peel the carrots and courgettes and grate.
  3. For the dough mix the polenta with the sliced zucchini, carrots and sheep’s yoghurt.
    Separate the eggs and add half of the sugar to the egg white and yolks. Beat the egg white until it forms stiff peaks and mix the yolks with half of the sugar, the corn oil and water until light and foamy. Stir in the vanilla sugar, cinnamon and ginger. Mix the stiff egg whites and yolks with the stirred polenta mixture. Finally, fold in the flour. Place the cake mix in a cake tin and cook at 170 °C for approx. 45-50 minutes until brown.

 

Print recipe
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