This recipe is a delightful twist on traditional cake, combining the creamy texture of polenta with the vibrant tang of passion fruit. It’s surprisingly easy to make, perfect for both novice and experienced bakers alike. I was inspired to create this recipe after a trip to a small bakery in the Caribbean, where I had a similar cake. It was divine, and I’ve been trying to recreate it ever since. This version, I think, is pretty darn close!

The cake itself is moist and subtly sweet, providing the ideal backdrop for the bright, tangy passion fruit curd. The curd isn't overly sweet; it’s perfectly balanced, enhancing the cake without overpowering it. It’s the perfect dessert for a warm afternoon or a special occasion. I even like it with a dollop of whipped cream!

Polenta Cake with Passion Fruit and Curd

Name: Polenta-Cake-with-Passion-Fruit-and-Curd
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Gluten-Free
Ingredients: 1 1/2 cups Polenta; 1 1/2 cups Sugar; 2 teaspoons Baking powder; 1/4 teaspoon Salt; 2 large Eggs; 1 cup Milk; 1/2 cup Unsalted butter, melted; 1 teaspoon Vanilla extract; 1/2 cup Passion fruit pulp; 1/2 cup Passion fruit juice; 1/4 cup Sugar; 2 tablespoons Cornstarch; 1/4 teaspoon Salt; 2 tablespoons Unsalted butter; 1 tablespoon Passion fruit zest

A moist and subtly sweet polenta cake, topped with a bright and tangy passion fruit curd. This easy recipe is perfect for any occasion!

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This step prevents sticking and ensures easy removal later.
In a large bowl, whisk together 1 1/2 cups polenta, 1 1/2 cups sugar, 2 teaspoons baking powder, and a pinch of salt. Make sure everything is nice and combined, no clumps!
In a separate bowl, whisk together 2 large eggs, 1 cup milk (any kind will do!), 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract. This is your wet ingredient mixture.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a rubber spatula until just combined. Don't overmix; a few lumps are okay! Overmixing leads to a tough cake.
Once combined, gently fold in 1/2 cup of passion fruit pulp. If you like a more intense passion fruit flavor, add more!
Pour batter into the prepared baking pan and spread evenly. Use a spatula to smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so keep an eye on it!
While the cake is baking, prepare the passion fruit curd. In a saucepan, whisk together 1/2 cup passion fruit juice, 1/4 cup sugar, 2 tablespoons cornstarch, and a pinch of salt.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This usually takes around 2-3 minutes. Keep whisking – it’s crucial to avoid lumps!
Remove from heat and stir in 2 tablespoons of unsalted butter and 1 tablespoon of passion fruit zest. The zest adds a lovely touch, don't skip it!
Let the curd cool completely. It'll thicken as it cools. Patience, young padawan!
Once the cake is baked, let it cool completely in the pan before frosting. This usually takes about an hour, give or take.
Once cool, frost the cake evenly with the passion fruit curd. You can get fancy here or just go for a simple, even layer. Your call!
Garnish with extra passion fruit pulp or zest, if desired. A little extra zest never hurts!
Slice and serve! Enjoy your amazing, slightly-tangy polenta cake. You did great! Seriously, pat yourself on the back.

📝 Notes

Make sure your butter is completely melted before adding it to the wet ingredients.
If your passion fruit is not very juicy, you may need to add a little more liquid to the curd.
Don’t overmix the cake batter!