If you're after an ethereally light and fluffy cake, this one's not for you. A dense and delicious number, it has a just-set cream top that's crying out for a generous drizzle of maple syrup. And who are we to refuse? In New England this is served with crisp bacon for breakfast, but we like it as a dig-in dessert, too.
- 500 ml (2 cups) milk
- 60 ml (1/4 cup) lemon juice
- 165 gm (3/4 cup) caster sugar
- 130 gm coarse polenta
- 110 gm (3/4 cup) plain flour
- ¾ tsp baking powder
- 2 eggs
- Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste
- Pinch of ground cinnamon, plus extra to serve
- 20 gm butter, diced
- 200 ml pouring cream
- Pure icing sugar, for dusting (optional)
- Maple Syrup, to serve
- 1Preheat oven to 170C. Combine milk and lemon juice in a bowl and leave to curdle (2-3 minutes). Mix sugar, polenta, flour, baking powder and a pinch of salt in a bowl to combine. Add eggs, vanilla, cinnamon and curdled milk and whisk until smooth.
- 2Melt butter in a 30cm-diameter ovenproof cast-iron skillet over medium-high heat, add batter, then pour cream into the centre. Transfer to the oven and bake until golden brown and set (50 minutes to 1 hour). Stand for 20 minutes, then dust with extra cinnamon and icing sugar, and serve warm topped with maple syrup.
Drink Suggestion: Spicy mulled cider. Drink suggestion by Max Allen.