TURMERIC POLENTA CAKE WITH CINNAMON FRUIT AND YOGHURT CREAM

COOKINGPOSTJPEG - 1.-TURMERIC-POLENTA-CAKE-WITH-CINNAMON-FRUIT-AND-YOGHURT-CREAM

SERVES: 8             

PREP TIME: 15 mins             

COOK TIME: 1 hour


INGREDIENTS

[TURMERIC POLENTA CAKE]

  • 200g unsalted butter should be at room temperature
  • 1 cup (200 g) caster sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 2 cups (200g) almond meal
  • 1 cup (200g) instant polenta
  • 1 tbsp McCormick ORGANIC Turmeric Ground
  • 1 tsp baking powder
  • Finely grated zest of 1 lemon
  • 1 tbsp lemon juice
  • ¼ cup (20 g) flaked almonds
[BAKED CINNAMON FRUIT & YOGHURT CREAM]
  • 1 bunch rhubarb, stalks cut into 5cm lengths, washed
  • 250g of strawberries, washed, hulled. Cut in half if extra-large
  • ½ cup (110g) caster sugar
  • 1 tsp McCormick ORGANIC Cinnamon Ground
  • ½ cup full-fat natural yoghurt
  • ½ cup thickened cream
  • A sprinkle of icing sugar to serve

INSTRUCTIONS

  • Preheat oven to 180˚C (160°C fan-forced). Lightly grease and line the base and sides of a 23 X 12 x 7cm loaf pan with baking paper.
  • Beat butter and sugar with an electric mixer on high until pale. Add eggs, one at a time, beating well after each addition, then fold in vanilla. Combine almond meal, polenta, turmeric and baking powder together in a bowl, then fold into butter mixture. Add lemon zest and juice, stir to combine well.
  • Spoon the batter into prepared pan and use the back of a spoon to smooth the top. Sprinkle almonds over the surface and bake for 1 hour or until golden and a skewer inserted into the centre comes out clean. Stand in pan for 1 hour to cool, then lift cake onto a cooling rack, and allow to cool completely.
  • For baked fruit: Toss rhubarb, strawberries, sugar and cinnamon together in a bowl to coat. Spoon the fruit mixture evenly over the base of a baking paper-lined baking tray, cover lightly with a sheet of foil, bake in the oven at 160˚C until the rhubarb is tender – about 10 -15 mins. Allow to cool.
  • Place the yoghurt and cream in a bowl and beat to stiff peaks. Serve the cake with baked fruit, yoghurt cream and a sprinkle of icing sugar.

COOKINGPAGE - McCormick

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