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Polenta cake with late-summer berries

SERVINGS
14 servings (serving size: 2 pepper halves)
RATE THIS RECIPE
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SERVINGS
14 servings (serving size: 2 pepper halves)
RATE THIS RECIPE
(0)

Ingredients

For cake
  • 1 1/2 cup all-purpose flour
  • 1/3 cup finely ground dry polenta
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoon large eggs
  • 1 cup sugar
  • 6 tablespoon butter, softened
  • 2 tablespoon large egg whites
  • For topping
  • 1 1/2 cup all-purpose flour
  • 1/3 cup finely ground dry polenta
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoon large eggs
  • 1 cup sugar
  • 6 tablespoon butter, softened
  • 2 tablespoon large egg whites
  • 1 tablespoon sugar
  • 2 tablespoon water
  • 1 tablespoon (10-ounce) package frozen unsweetened raspberries, thawed
  • 2 cup halved strawberries
  • 1 cup blueberries
  • 1 cup fresh raspberries
  • 1 cup blackberries
  • Preparation

    Baking Directions:

    Preheat oven to 350°.

    To prepare cake, coat an 8 x 4-inch loaf pan with cooking spray; set prepared loaf pan aside.

    Lightly spoon all-purpose flour into dry measuring cups; level with a knife.

    Combine flour, polenta, baking powder, and salt in a medium bowl, stirring with a whisk; set aside.

    Put vanilla extract and whole eggs in a small bowl, stirring well with a whisk.

    Combine 1 cup sugar and butter in a medium bowl; beat with mixer at medium speed until mixture is light and fluffy (about 5 minutes).

    Gradually add vanilla extract mixture and egg whites to sugar mixture, beating well (about 2 minutes).

    Gradually add flour mixture, and stir batter just until moist.

    Pour cake batter into prepared pan.

    Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

    Cool cake in pan 10 minutes on a wire rack; remove cake from pan.

    Cool completely on wire rack.

    Cut cake into 9 equal slices.

    To prepare berry topping, combine 1 tablespoon sugar, water, and thawed raspberries in a food processor or blender; process until the mixture is smooth.

    Strain mixture through a sieve over a bowl, pressing with the back of a spoon; discard solids.

    Combine raspberry sauce, strawberries, blueberries, fresh raspberries, and blackberries in a large bowl; toss gently to combine.

    Prepare grill to medium-high heat.

    Place cake slices on grill rack coated with cooking spray; grill 1 minute on each side or until golden brown and grill marks form.

    Serve grilled cake slices with berry topping.

    Serving Directions:

    Grilling the cake slices is optional but makes for a lovely presentation.

    You can bake the cake a day ahead and grill just before serving.

    Serve with whipped topping, if desired.