LEMON POLENTA CAKE WITH RED WINE STRAWBERRIES

Somebody gave me 1kg of polenta the other day, somebody who has spent some time in Italy. Polenta is actually cornmeal (sometimes boiled into a porridge), eaten directly or baked, fried or grilled. This is typical from the north of Italy it´s also been used in the kitchens of some South American and eastern countries. Mine has corn, but I know there are other variations. It´s great mixed with potatoes or even fried. I´m not so fond of it as an ingredient inside a cake, in my opinion, it gives the cakes a weird texture, but I love it with potatoes. I just wanted to try this recipe today.



LEMON POLENTA CAKE WITH RED WINE STRAWBERRIES


INGREDIENTS
FOR THE CAKE
130gr plain flour
1 1/2 tsp baking powder
120g polenta
3 eggs, plus 2 egg whites
170g plus 2 tbsp caster sugar
Finely grated zest and juice of 2 lemons
80ml plus 1 tbsp vegetable oil, plus extra for greasing
170ml buttermilk

FOR THE RED WINE STRAWBERRIES
300ml red wine
1 vanilla pod, split
170g caster sugar
2tbsp balsamic vinegar
300gr fresh strawberries, hulled

METHOD
Preheat the oven to 180º. Oil and line the bottom of a round springform cake tin.

Sift the flour and baking powder into a bowl and stir in the polenta.





In a separate clean bowl, whip the eggs, egg whites and sugar together with and electric hand mixer for 3 minutes or until pale and thickened.





 Stir in the polenta mixture, lemon zest, juice and buttermilk.



Pour the batter into the prepared tin and bake in the oven for 25 minutes or until risen and firm to the touch. Leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.



Prepare the red wine strawberries. In a saucepan, gently heat the wine. 



Add the vanilla pod and sugar until the sugar dissolves. Increase the heat and simmer for 10 minutes or until reduced and syrupy. 






Leave to cool, then stir in the balsamic vinegar and strawberries. Cut the cake into slices and serve with the strawberries and their syrup.



DONE!

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