Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Winter Citrus Polenta Cake with Pomegranate & Rose Mascarpone Clouds
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- Level: Easy
- Total: 2 hr 20 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 306
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 66 mg
- Sodium
- 64 mg
- Level: Easy
- Total: 2 hr 20 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 306
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 66 mg
- Sodium
- 64 mg
Ingredients
For the orange slices:
For the cake:
To serve:
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Directions
Special equipment:
a 20-centimeter (8-inch) springform tin- Preheat the oven to 180 degrees C (350 degrees F/Gas Mark 4) and grease a 20cm (8 inches) diameter springform tin, then line the base with baking parchment.
- Add the 200g (7 ounces) of sugar and water to a large saucepan and bring to the boil, simmer for 1 to 2 minutes until the sugar has dissolved and add the orange slices. Simmer for 15 minutes until a little softened. Arrange in the base of the tin, starting in the center, slightly overlapping the slices and working your way out to the outside.
- Beat the 225g (8 ounces) sugar and butter in a bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Bash the cardamom pods in a pestle and mortar and extract the seeds. Then bash the seeds to a fine powder and add to the butter, sugar mix along with the ground almonds, zest and polenta and stir gently to combine.
- Pour the mixture into the prepared tin, place it on the middle shelf of the oven to bake for about 50 minutes or until a skewer comes out clean. Remove from the oven and allow to cool on a wire rack until almost fully cooled.
- Prepare the syrup by placing the saucepan back over a over a medium heat, stir in the 2 teaspoons rosewater and bring to a steady simmer. Simmer for 5 to 6 minutes until slightly reduced.
- Once the cake has cooled turn out onto a stand, pour over the syrup and leave to cool completely.
- When the cake has cooled completely whisk together the mascarpone, cream, honey and 1 tablespoon rosewater until soft peaks form.
- Serve on plates with a dollop of the rose mascarpone, sprinkle with the pistachio nuts, pomegranate seeds, and drizzle with any of the remaining syrup.
Cook’s Note
if you don’t have a pestle and mortar you can pop the cardamom seeds in a zip lock bag and bash with a rolling pin.
