Polenta cake is one of my favourites. So sweet and sticky, it’s one of the few types of cake that can easily be eaten without any frosting or cream. Lemon polenta cake is probably best known but this recipe calls for the addition of melted chocolate which adds a entirely different dimension. I adapted this recipe from a book called ‘Desserts’ however I substituted semisweet chocolate for milk, candied cherries for fresh and I also added fresh orange juice for an extra sticky outcome.
- 60g quick-cook polenta
- 200g milk chocolate
- 5 medium eggs, separated
- 150g caster sugar
- 120g ground almonds
- 30g flour
- 1 navel orange
- 150-200g fresh cherries, with the pips removed and halved
Prepare the polenta. Place in a large bowl and cover with boiling water. Let the polenta absorb the water for around 30 minutes.
Melt the chocolate in a double boiler. Whilst the chocolate is melting, in another bowl whisk the 5 egg yolks with caster sugar until pale and thick. Once your chocolate has melted beat into the egg mixture, then fold in the prepared polenta, almonds and flour. Mix well and set aside.
In a separate bowl whisk the egg whites until stiff peaks are formed. Add a tablespoon to the chocolate mixture and fold in, then add the rest of the whites, folding in carefully. Add 75g of the halved cherries, the grated rind and juice of the orange and fold in.
Pour the mixture into your cake tin and bake for around 50-55 minutes, the cake should rise well and be firm to the touch when it is done.
Once cooled flip the cake upside down so it’s bottom side up. Take the rest of your halved cherries and decorate the cake by placing these cut side down.