Cranberry clementine polenta cake with zesty cinnamon cream
Ingredients
- 250g salted butter softened, plus extra for the tin
- 250g caster sugar
- 4 large eggs
- 200g self-raising flour
- 150g polenta
- 4 clementines zested
- 150g fresh or frozen cranberries (defrosted if frozen)
- 300ml double or whipping cream
- ½ tsp cinnamon
- 2 tbsp icing sugar
- 3 tbsp clementine juice
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments