Polenta really is a wonderful thing. Not only can you make brilliant savoury dishes like polenta pizza and fishcakes with it, you can also make delicious cakes. I definitely want to try Sara's apple, honey and polenta cake, while lemon and coconut sound like great cake partners. The great thing about polenta cake is that, even though they look quite heavy, they're actually light and you can completely justify eating it with cream, or just having that second (third, fourth and fifth) slice.
Raspberry Polenta Cake
- 5 eggs, separated
- 175g natural yogurt
- 50g raspberries (defrosted frozen raspberries are great because they squish more easily)
- 130g margarine
- 130g vanilla sugar (or caster sugar and 1 tsp vanilla extract)
- 150g polenta
- Preheat your oven to 180°C/350°F/gas mark 4 and grease a 20cm springform cake tin.
- Whisk your egg white until they're stiff and frothy.
- Beat the egg yolks, yoghurt, raspberries, margerine, sugar and polenta together until they're thoroughly mixed.
- Add a third of the egg whites to the cake mixture and stir to help loosen it. Add the rest of the egg whites and gently fold them in with a metal of silicone spoon (not wooden). Once the batter is all the same colour and there are no streaks of white in it, it's done.
- Gently pour the mixture into the cake tin and bake for 35-40 minutes, until a skewer comes out cleanly and the top is lightly golden.
I've topped this one with a whiskey cream. Whisk 300ml of double cream and 1 tbsp whiskey together until stiff and spread over the top of the cake.