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Salted Honey Polenta Cake (Alivanca)
Slofoodgroup Team September 07, 2022
Alivanca with Honey and Sea Salt
Alivanca is an easy and traditional Romanian cake. It is somewhere in between a custard cake and cornbread and it can be traced back to the Roman occupation of Romania in the 6th century BC.
Our recipe for is a foolproof, versatile dish that can be made with pantry items. Cream, milk, or even ricotta can be substituted for yogurt. A mix of corn and wheat flour can also be used instead of corn flour. Although this treat is delicious by itself, we like to finish it with honey-lemon syrup and sprinkle flake sea salt on top. A touch of light, crunchy textured flake sea salt makes the citrus in the syrup fresher and adds complexity to the entire cake.
Serves: 8 |
Prep Time: 5‘ |
Cooking Time: 45’ |
Additional Time: 0’ |
Honey-Lemon Polenta Cake
Ingredients
For the cake:
- 4 cups yogurt
- 4 tablespoon sour cream
- 1 stick butter, melted
- 2 eggs
- 1 cup honey
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 2 tablespoons sunflower or canola oil
- 2 cups corn flour
For the syrup:
- 4 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon water
- flake sea salt to sprinkle on top
To serve:
- dollop of crème fraîche
- fresh fruits or jam
Procedure
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Preheat oven to 180°C/360°F, fan on.
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Add all the cake ingredients except the corn flour to a bowl and mix thoroughly.
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Once all the ingredients are well combined, stir in the corn flour.
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Pour the batter into a parchment-lined cake tin.
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Bake the cake at 180°C/360°F for 45 min. Cover with aluminum foil midway to avoid burning.
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In the meanwhile, prepare the syrup for the cake. To a saucepan, heat the honey, lemon juice, water, and a pinch of salt. Cook on medium until reduced to a light syrup.
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When done, remove the cake from the oven and allow it to cool in the tin.
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Whilst cooling, spoon the syrup over the cake and sprinkle the flake sea salt on top.
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Serve next to fresh fruit or jam and crème fraîche.
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