CHERRY POLENTA CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Vigorously whisk together the eggs and 1/2 cup granulated sugar in a large bowl until pale and fluffy, about 2 minutes. Whisk in the cornmeal, flour and salt, smoothing out any lumps. Whisk in the milk and almond extract.
- Add the butter to a 10- to 12-inch cast-iron skillet over direct heat. When the butter has melted, swirl it around to coat the bottom of the skillet. Right before you are ready to pour the batter into the pan, give the batter another whisk. (Cornmeal tends to sink to the bottom so re-whisking right before pouring it in is important.) Pour the batter into the cast-iron and cook until the batter begins to set, about 5 minutes. Every few minutes, using a rubber spatula, move some of the batter from the edges to the middle, like making scrambled eggs, to help it cook.
- Remove the skillet from the grill and distribute the cherries evenly over the surface of the cake. Place the cast-iron over indirect heat, close the grill and bake until puffed and golden brown, about 30 minutes.
- Remove the cake from the grill and immediately sprinkle it with the remaining teaspoon of granulated sugar. Allow to cool slightly before loosening and sliding it onto a plate. Slice and serve dusted with confectioners' sugar.
- (Alternatively, you can begin to bake the cake over medium-high heat on a stovetop, then finish it in a 375 degrees F oven for 30 minutes.)
SOUR CHERRY AND LEMON ICE-BOX CAKE
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.
Provided by Edd Kimber
Categories Dessert Frozen Dessert Cake No-Cook Cherry Lemon Marscarpone Milk/Cream Kirsch Vegetarian Soy Free Peanut Free Tree Nut Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
- For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
- Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
- For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
- To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
- Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
- Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
- Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.
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