Cranberry & clementine polenta cake with zesty cinnamon cream
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 8 - 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)
For the cinnamon cream
- 300ml double or whipping cream
- ½ tsp cinnamon
- 2 tbsp icing sugar
- 3 tbsp clementine juice
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.
