PEACH POLENTA CAKE
This simple, summery cake gets its rustic texture from polenta and ground almonds. Most of its sweetness comes from cut peaches that bubble in a light caramel at the bottom of the cake, then decorate the top when you flip it over. The recipe is from King, a small restaurant in Manhattan where the chefs Clare de Boer and Jess Shadbolt swap the stone fruit out to use whatever is sweet, juicy and in season. Try the cake with peaches, nectarines, plums or even a mix of all three, but make sure to give the cake the time it needs to turn golden brown and firm to the touch. At King, the chefs use the Italian brand Moretti's stone-ground polenta bramata. For a more rustic cake, with a little bite, use coarse polenta. For a more tender crumb, use finely ground polenta.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h30m
Yield 12 Servings
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. Generously butter the bottom and sides of a 9-inch round cake pan and line the bottom with parchment paper. Cut one long strip of parchment paper to line the sides of the pan so that the paper reaches all the way around the pan with no gap at the seam, and stands about 3-inches high.
- Place 1 cup/200 grams of the sugar in a saucepan with just enough water to cover, stir well and place over medium heat. When sugar turns the color of maple syrup, take off the heat and add 2 tablespoons/35 grams of the butter. Swirl to incorporate and pour into the cake pan. Place the fruit flesh-side down in a single layer all over the caramel, cutting a few pieces smaller if necessary to make it all fit. You can cram the fruit; it will shrink as it cooks.
- Add almonds and polenta to a food processor and process until fine, then set aside in a large bowl with the flour, salt, baking powder and lemon zest. In the same food processor, cream the remaining butter and sugar. Add eggs one at a time, making sure each is emulsified before adding the next. Scrape the mixture into the bowl with the flour mixture and fold into the ingredients until smooth. Spoon the batter on top of the fruit and even out the top. Bake for about 2 hours, or until the the top is golden in color, crackled and firm to the touch. Set the cake pan on a rack to cool.
- Once the cake has completely cooled, loosen the sides with the tip of a knife and flip it over in one quick motion, directly onto a serving platter. Holding onto the upside down cake pan and the platter at the same time, shake and bump the pan a little, if necessary, to release the cake, before lifting the pan away. Gently peel away any parchment paper. Slice and serve as is, or with a little crème fraîche on the side.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 20 grams, Carbohydrate 77 grams, Fat 48 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 24 grams, Sodium 136 milligrams, Sugar 47 grams, TransFat 1 gram
POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h40m
Yield about 9 servings
Number Of Ingredients 19
Steps:
- Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
- Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
- For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
- Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
- Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.
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