recipes
Citrus and polenta cake with cherry sauce
2022-06-11
Ingredients
For the cake
- 500ml water
- 250ml milk (Natrue)
- 60g butter (Valio)
- 200g polenta (Tipiak)
- 50g ground almonds (Lamb brand)
- 200g caster sugar (Lamb brand)
- 250g ricotta cheese (Hanini)
- 4 eggs (Le Naturelle)
- 2 tots limoncello
- Zest 1 lemon and orange
You will also need
- 1 pkt frozen cherries (Asiago)
- Juice 1/2 lemon and 1/2 orange
- 1 tsp vanilla essence
- 2 tbsp. sugar (Lamb brand)
- 2 tbsp. corn flour (Lamb brand)
- 2 tbsp. toasted flaked almonds (Lamb brand)
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Method
Grease and line a 20cm cake tin with butter and line with baking paper. Bring the water, milk, butter and zests to the boil in a saucepan. Remove off the heat and whisk in the polenta together with the ground almonds. Put back on the heat and cook for a further minute. Remove off the heat and allow cooling slightly. Whisk together the caster sugar, eggs and limoncello then beat into the polenta mixture. Pour into the prepared cake tin and bake at 175°C for approximately 40 minutes. Meanwhile make the topping. Open the packet of cherries into a sauce pan, add the fruit juices, vanilla and caster sugar and bring to the boil. Dilute the corn flour with a little water and use to thicken the cherry sauce. Serve the polenta cake with the cherry sauce and flaked almonds.
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