Another adaption of my classic polenta cake. I literally can not get enough of polenta cakes! So I made this end of june time, just in time for summer (not sure where that has gone) it was perfect and light beautiful exotic cherry and coconut flavours.
200 grams soft unsalted butter (plus some for greasing)
200 grams caster sugar
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1 and a 1/2 teaspoons of gluten free baking powder
3 large eggs
1 large box of cherries
Grease a tin with butter and preheat the oven to 180°C/gas mark 4/ 350°F
Beat the butter and sugar till pale and whipped with a wooden spoon.
Mix together the almonds, polenta and baking powder.
Beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Then de-stone and chop up all the cherries. pop them into a pan with some sugar, as if you were going to make a compote. Don’t add any water but sweeten your cherries to taste, I added some vanilla too.
Allow to cool for a bit then mix it into your mixture.
Add to the cake tin. Bake for around 40 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
Allow to cool and top with some desiccated coconut.
It got the seal of approval from all the family and my boyfriend!
Serve on its own, or ‘Lauren Style’ (That’s my sister) …with a massive blob of ice cream!