CRANBERRY & CLEMENTINE POLENTA CAKE WITH ZESTY CINNAMON CREAM
Make a festive polenta cake with cranberry and clementine flavours and a cinnamon cream to serve. It's a fabulous dessert at Christmastime
Provided by Anna Glover
Categories Dessert
Time 1h40m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 616 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
CRANBERRY-CLEMENTINE SAUCE
Steps:
- Combine one 12-ounce bag cranberries, the segments from 6 clementines, 1/2 cup each orange juice and cranberry juice, 3/4 cup sugar, 1 cinnamon stick and 1 star anise pod in a saucepan. Bring to a boil, then reduce the heat and simmer 20 minutes. Add 1 cup dried cranberries and simmer 15 more minutes, or until thickened.
CRANBERRY & CLEMENTINE JELLY
Tangier than red current jelly, this fruity condiment works well cold cuts, or to enrich gravy. It also makes a great Christmas gift.
Provided by Sara Buenfeld
Categories Condiment
Time 1h50m
Yield Makes 1.6kg
Number Of Ingredients 4
Steps:
- Tip the berries and clementines into a preserving pan, and pour in 1 litre of water. Gently heat, stirring frequently, for 30 mins until the berries are soft. As the mixture softens, lightly crush to release all the juice from the berries. You can do this with a potato masher.
- Cool the mixture, then tip it into a jelly bag suspended over a large bowl, or into a large plastic sieve lined with muslin. You need a plastic sieve, as the acidity in the fruit will affect anything metal. Leave overnight so that the juices run through.
- The next day, measure the liquid. You should end up with 1.4 litres. If you have less, make up the mixture with water. If more, boil to evaporate the excess. Meanwhile, sterilise your jars and put a small plate in the freezer to chill.
- Return the liquid to the pan and add the sugar. Heat until dissolved, then bring to the boil, skimming off any scum that rises to the surface, and allow to cook for about 20 mins. Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it's set by dropping the mixture onto a chilled plate. When it is ready, the mixture will appear set when you push your finger through. The drips that come off the spoon will also look syrupy. Spoon off any remaining scum and stir in the Port. Pot into the jars, then leave to set. Will keep for at least a year.
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
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