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 Cake, Muffin and Cookies
Cake
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Chocolate and Cherry Polenta Cake
Ingredients:
50 gr quick-cook polenta
200 gr plain chopped chocolate
5 eggs
175 gr super fine sugar
115 gr ground almonds
75 ml flour
Finely grated rind of oragnge
115 gr glace (candied) cherries, halved
Icing sugar for dusting
| Preparation: - Place the polenta in a heatproof bowl and pour over boiling water to cover.
- Stir well, cover the bowl and leave to stand for about 30 minutes, until all the water has been absorbed.
- Preheat the oven to 190°C.
- Grease a deep 22 cm round cake pan and line the base with baking parchment.
- Melt the chocolate.
- 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.
- Whisk the egg whites in a grease-free bowl until stiff.
- Stir about 15 ml of the white into chocolate mixture to lighten, 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 transfer it to another plate to cool, then dusk with icing sugar to serve.
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