Cherry polenta cake recipe with balsamic meringue topping
Looking for a weekend bake that’ll wow your friends and loved ones? Our recipe for cherry polenta cake is just the thing. 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.
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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- 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
- 20g chocolate, grated
- 25g flaked almond, toasted
- A few mint leaves
- Handful of pitted cherries
- 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
- Add the milk, polenta and flour and whisk in along with the almond extract until fully combined.
- Grease a 24x4cm loose-bottomed cake tin with the butter. Pour the batter into the tin and cook in the oven for 15 minutes.
- Add the cherries to the top of the batter, return to the oven and cook for a further 14 minutes.
- Meanwhile, make the meringue by whisking the egg whites in a mixer, until they form stiff peaks. This will take about seven minutes.
- 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.
- Gently fold in the balsamic vinegar to make a marbled pattern.
- 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.
- Return to the oven for another 20 minutes until the meringue is starting to colour, then remove and leave to cool.
- Sprinkle over some grated chocolate, toasted almonds or finely chopped mint to serve.
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