As I have mentioned and as you may have noticed… I have a very new and very real love affair with polenta. You can have it with meat or veg or you can put it in a cake… sweet or savory – it goes down a charm. My latest recipe is this gorgeous poached and caramelized pear cake with ground almond and polenta.So rich in flavour! I read about an italian cake called Amor Polenta in one of my mum’s old recipe books and I based this recipe on it. Standardly I had to adapt it so that there is way more almond and caramel as well… Let’s be honest any cake is made better with some caramel.
The pears I bought we pretty unripe, but that worked well because they didn’t fall apart when being poached and caramelized at high temperatures and the heat brought all the juicyness to the surface. Perfecto!
It’s monday evening and the week is going pretty smoothly – I know I shouldn’t tempt fate! Went to the doctor to get my first jabs because I’m going to Kenya at New Year – so excited!! Can’t wait to see the sun AND some hyenas. Another strange obsession of mine is hyenas – I have had long chats with most people in Berlin about them – much to their annoyance of course. They are the strangest animals! Very intriguing indeed. The women are the leaders… ! Enough about animals and more about food.
Here is the recipe for the
Poached Pear, polenta and almond cake
60g almond meal
50g fine polenta
2 tsp baking powder
140g caster sugar
4 egg yolks
Poached/ caramelized pears
1 tbsp butter
100g brown muscavado sugar
20ml licor 43
1 vanilla pod cut in half
- Preheat the oven to 180°C and grease either a ceramic baking plate (see photos) or a cake tin.
- Mix together the butter and sugar. Then crack in the eggs and egg yolks – folding in thoroughly
- Mix the polenta, almond, baking powder and flour together in a bowl and sieve into butter mixture – fold in thoroughly
- Add the vanilla seeds in a mix thoroughly
- Pour mixture into preprepared baking tin/plate and bake for 20-25 minutes or until a skewer comes out clean.
- Remove and leave to cool.
- Once cooled dust with icing sugar and spoon on pears and caramel
- Eat with cream (optional)
- Peel, core and half the pears
- Place in a pan on medium heat with all the other ingredients and cook until the sauce has thickened and the pears are a nice soft consistency and golden colour.