Po­lenta Cherry Cake

Irish Examiner - Weekend - - Food -

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.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.