Mantecada Polenta Cake

Ingredients

Unit
Satin Crème Cake Mix Plain 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.300 kg
Polenta 0.150 kg
Classic Passionfruit 0.045 kg
Carat Cover Dark U2 0.160 kg
Carat Cover White 0.020 kg (coloured green)
Carat Cover White 0.020 kg (coloured yellow)
total 2.345

Method

  • Mix Satin Crème Cake Plain Mix with polenta, Classic Passionfruit, egg, oil & water for 2 mins slow, scrape down, mix 3 mins medium.
  • Deposit into a greased Bundt tin at 650g, bake for 40-45 mins at 160°C.
  • Once cooled turn out onto a wire rack.
  • Enrobe the cakes with Carat Cover Dark U2 at 40°C and spin straight away with Carat Cover White coloured green & yellow.