Sweet treats

Cherry polenta cake recipe with balsamic meringue topping

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Looking for a weekend bake that’ll wow your friends and loved ones? Our recipe for cherry polenta cake is just the ticket. Top with a balsamic meringue for a sweet treat with extra bite.

Cherries are one of our go-to wellbeing favourites. Not only are these juicy berries utterly delicious, they’re also a rich source of vitamins C, A and K. Plus, they contain potassium, magnesium and calcium, along with antioxidants like beta-carotene and choline.

And, cherries can actually be super helpful when it comes to getting a good night’s sleep. Cherries, particularly tart ones, contain a good amount of melatonin. Melatonin is a hormone released by your brain that helps to regulate your sleep cycle, making you drowsy at night. A small study in 2012 found that individuals who supplemented with cherry juice were more likely to have better sleep

Serve our polenta cake recipe with a grating of chocolate. We recommend opting for a bar with a minimum of 70% cocoa solids to enjoy the most wellbeing benefits. Good quality dark chocolate contains a number of antioxidants and vital minerals including potassium, iron, magnesium and copper.

Our polenta cake also tastes delicious with a sprinkling of almonds (rich in vitamin E) and a sprig of freshly-picked mint leaves. Best enjoyed outside and in the company of good friends!

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Ingredients

  • 3 organic eggs
  • 100g sugar
  • 225ml milk
  • 100g polenta
  • 50g plain flour
  • 1 tbsp almond extract
  • 20g butter
  • 150g cherries, pitted

For the meringue

  • 4 egg whites at room temperature
  • 125g icing sugar
  • 2 tbsp thick balsamic vinegar

To serve

  • 20g chocolate, grated
  • 25g flaked almond, toasted
  • A few mint leaves
  • Handful of pitted cherries

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4. Whisk the eggs and sugar in a large mixing bowl until pale, fluffy and almost doubled
    in volume.
  2. Add the milk, polenta and flour and whisk in along with the almond extract until fully combined.
  3. Grease a 24x4cm loose-bottomed cake tin with the butter. Pour the batter into the tin and cook in the oven for 15 minutes.
  4. Add the cherries to the top of the batter, return to the oven and cook for a further 14 minutes.
  5. Meanwhile, make the meringue by whisking the egg whites in a mixer, until they form stiff peaks. This will take about seven minutes.
  6. With the mixer running on high speed, add the icing sugar a tablespoon-full at a time until fully incorporated. Let the machine run for another five minutes until the mixture is stiff and shiny.
  7. Gently fold in the balsamic vinegar to make a marbled pattern.
  8. Remove the polenta cake from the oven again and spoon the meringue mixture on top, swirling and spreading it to cover the top as you go.
  9. Return to the oven for another 20 minutes until the meringue is starting to colour, then remove and leave to cool.
  10. Sprinkle over some grated chocolate, toasted almonds or finely chopped mint to serve.