Polenta Cherry Cake
250g of soft butter the zest of 2 oranges and the juice of half an orange 210g of caster sugar 3 eggs, separated 150g of ground almonds 225g of polenta 150g of cherries, stoned and halved Preheat oven to 160 degrees and line an 8in 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.