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Cranberry & clementine polenta cake with zesty cinnamon cream

A slice of cranberry and clementine polenta cake with a dollop of zesty cinnamon cream on top

Cranberry & clementine polenta cake with zesty cinnamon cream

Name: Cranberry & clementine polenta cake with zesty cinnamon cream
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 10
Ingredients: 250g salted butter softened, plus extra for the tin; 250g caster sugar; 4 large eggs; 200g self-raising flour; 150g polenta; 4 clementines zested; 150g fresh or frozen cranberries (defrosted if frozen); 300ml double or whipping cream; ½ tsp cinnamon; 2 tbsp icing sugar; 3 tbsp clementine juice

Anna Glover

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Serves 8 - 10

Easy

Prep: 25 mins

Cook: 1 hr and 15 mins

plus cooling

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Make a festive polenta cake with cranberry and clementine flavours and a cinnamon cream to serve. It's a fabulous dessert at Christmastime

Freezable (cake only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g salted butter

softened, plus extra for the tin
250g caster sugar
4 large eggs
200g self-raising flour
150g polenta
4 clementines

zested
150g fresh or frozen cranberries

(defrosted if frozen)

For the cinnamon cream

300ml double or whipping cream
½ tsp cinnamon
2 tbsp icing sugar
3 tbsp clementine juice

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Nutrition: Per serving (10)

kcal616
fat40g
saturates24g
carbs56g
sugars30g
fibre2g
protein7g
salt0.8g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Butter the base and side of a 23cm round cake tin, and line with baking parchment.
step 2

Beat the butter and sugar with an electric whisk until pale and fluffy, about 5 mins. Add the eggs, one at a time, with a spoonful of the flour between each addition. Mix well. Fold in the remaining flour, the polenta and clementine zest, then gently fold in the cranberries (defrosted berries can stain the batter red if folded too much, so do this carefully). Spoon into the tin and smooth the top using the back of a spoon. Bake for 1 hr-1 hr 15 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then transfer to a wire rack and leave to cool completely.
step 3

To make the cream, whisk all the ingredients together to soft peaks in a large bowl using an electric whisk. Chill until ready to serve. Serve the cake with the cream on the side. The cake will keep for up to three days in an airtight container.

Recipe from Good Food Vegetarian Christmas, December 2020

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