Chocolate And Cherry Polenta Cake
Chocolate And Cherry Polenta Cake
Cherry
special flavour to this delicious polenta cake!
Serves 8 people
Ingredients
·
50g / 2oz/ 1/3 cup quick-cook
polenta
·
200g / 7oz plain chocolate, chopped
into small pieces
·
5 eggs, separated
·
175g / 6oz / ¾ cup caster sugar
·
115g / 4oz /1 cup ground almonds
·
75 ml/ 5 tbsp plain flour finely
grated rind of 1 orange
·
115g / 4oz/1 cup glace cherries,
halved icing sugar, for dusting
Procedure
1.
Place the polenta in a heatproof
bowl and pour over just enough boiling water to cover (about 120ml/4 fl oz / ½
cup). Stir well, then cover the bowl and leave to stand for about 30 minutes,
until the quick-cook polenta has absorbed all the excess moisture.
2.
Preheat over to 190 C / 375 F/ gas
4. Grease a deep 22 cm / 8 ½ in round cake tin and line the base with non-stick
baking paper. Melt the chocolate.
3.
Whisk the egg yolks with the sugar
in a bowl until thick and pale. Beat in the chocolate, then fold in the
polenta, ground almonds, flour and orange rind.
4.
Whisk the egg whites in a
grease-free bowl until stiff. Stir about 15 ml / 1 tbsp of the whites into the
chocolate mixture to lighten it, then fold in the rest. Finally, fold in the
cherries. Scrape the mixture into the prepared tin and bake for 45-55 minutes
or until well risen and firm. Turn out and cool on a wire rack, the dust with
icing sugar to serve.

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