Cherry polenta cake
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
Method
Preheat oven to 160°C and line an 8inch springform or loose-based round cake tin.
Beat the butter, zest and sugar, until light and fluffy.
Slowly add the egg yolks, beating well. Stir in the juice, ground almonds and polenta.
Whip the egg whites, until soft peaks form. Clean the bowl and whisk you will be using with vinegar. This will ensure there is no fat on the bowl or utensils which can hamper the egg becoming light and fluffy. Carefully fold the egg white into the polenta mixture. Stir in the cherries.
Scoop the mixture into the prepared tin. Bake for about one hour or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes then place on a wire rack to cool completely.
Ingredients
250g butter, softened
zest of 2 oranges and the juice of ½ orange
210g caster sugar
3 eggs, separated
150g ground almonds
225g polenta
150g cherries, stoned and halved
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Method
Preheat oven to 160°C and line an 8inch springform or loose-based round cake tin.
Beat the butter, zest and sugar, until light and fluffy.
Slowly add the egg yolks, beating well. Stir in the juice, ground almonds and polenta.
Whip the egg whites, until soft peaks form. Clean the bowl and whisk you will be using with vinegar. This will ensure there is no fat on the bowl or utensils which can hamper the egg becoming light and fluffy. Carefully fold the egg white into the polenta mixture. Stir in the cherries.
Scoop the mixture into the prepared tin. Bake for about one hour or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes then place on a wire rack to cool completely.
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