This beautiful Polenta and Funnel Custard Cake is moist, sweet, and delicious. What more could you ask for in a cake? Whip this up and be sure to store any leftovers in an airtight container in the fridge for up to 4 days!

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  • Serve: 10
  • Prep + Cook: 55 minutes (+ cooling)
Metric | Imperial Measurement Conversions


  • 190 g Natvia (1 Cup)
  • 500 g milk (2 cups)
  • 50 g Instant Polenta (1/3 Cup)
  • 50 g plain flour (1/3 cup)
  • 2 Eggs
  • 120 g finely grated parmesan (1 Cup)
  • 60 g Melted Butter
  • 3 teaspoons finely grated lemon rind
  • 1 teaspoon fennel seeds
  • 1 teaspoon Baking Powder


  1. Preheat oven to 180C. Grease a 20cm ring pan; line base and sides with baking paper.
  2. Blend Natvia in a high-speed blender until the consistency of icing sugar; reserve 2 teaspoons.
  3. Place all ingredients, except reserved Natvi, in a food processor bowl. Pulse for 15 seconds or until combined. Pour mixture into pan.
  4. Bake cake for 45 minutes or until browned and cake feels slightly soft on top. Cool cake in pan. Turn cooled cake onto a serving plate.
  5. Just before serving, dust with reserved sifted powdered Natvia.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    9.5g 10.0g 10.1g 726 173 100g
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