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GOLDEN KIWIFRUIT
POLENTA CAKE
- Recipe courtesy of Chef Stephen Barry 
INGREDIENTS:
7
oz (200ml) water
1.8 oz (50g) dry polenta
7.2 oz (200g) white chocolate, chopped
5 eggs, separated
3/4 cup sugar
1/4 cup flour
1 cup ground almonds
3 ZESPRI® GOLD Kiwifruit, peeled and diced
Mascarpone or crème fresh (for topping)
Fresh ZESPRI® GOLD Kiwifruit slices (for garnish)
METHOD:
- Preheat
oven to 375°F (190°C).
- Grease
a deep 9-inch (22cm) round cake tin, or 8 individual
ring moulds, and line the base with
baking paper.
- Bring
the water to a boil, add the polenta, and stir until
thickened. Then, cover and cook on low
heat for another
5 minutes. Remove from heat.
- Add
the white chocolate, and stir until melted.
- In
a large bowl, whisk the egg yolks with the sugar until
thick and pale yellow.
- Beat
in the polenta mixture, flour, ground almonds and diced
kiwifruit.
- In
another bowl, whip the egg whites until stiff. Fold 1/3
of the whites into the cake
mixture, then
fold in the
rest.
- Pour
the cake into the prepared moulds, and bake for 30 minutes
for individual rings,
or
until well-risen
and firm. The 9-inch (22cm) cake should take
45-55 minutes.
- Let
the finished cake stand for a few minutes before turning
out onto a wire
rack to cool
- Top
with fresh mascarpone or crème fresh and
fresh gold kiwifruit slices.
Prep time: 45 minutes
Cooking time: 20 minutes
Chilling time: 8 hours
Makes: 8 servings
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