Golden Ginger Polenta Cake

Method

1. 1

   Step 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. 2

   Step 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. 3

   Step 3: Make the Wet Mix

   1. In a jug, combine the Applesauce, Yogurt, Milk, Grated Fresh Ginger, and Treacle.
   2. Whisk until smooth.
4. 4

   Step 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. 5

   Step 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. 6

   Step 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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