POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h40m
Yield about 9 servings
Number Of Ingredients 19
Steps:
- Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
- Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
- For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
- Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
- Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.
PEACH POLENTA CAKE
This simple, summery cake gets its rustic texture from polenta and ground almonds. Most of its sweetness comes from cut peaches that bubble in a light caramel at the bottom of the cake, then decorate the top when you flip it over. The recipe is from King, a small restaurant in Manhattan where the chefs Clare de Boer and Jess Shadbolt swap the stone fruit out to use whatever is sweet, juicy and in season. Try the cake with peaches, nectarines, plums or even a mix of all three, but make sure to give the cake the time it needs to turn golden brown and firm to the touch. At King, the chefs use the Italian brand Moretti's stone-ground polenta bramata. For a more rustic cake, with a little bite, use coarse polenta. For a more tender crumb, use finely ground polenta.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h30m
Yield 12 Servings
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. Generously butter the bottom and sides of a 9-inch round cake pan and line the bottom with parchment paper. Cut one long strip of parchment paper to line the sides of the pan so that the paper reaches all the way around the pan with no gap at the seam, and stands about 3-inches high.
- Place 1 cup/200 grams of the sugar in a saucepan with just enough water to cover, stir well and place over medium heat. When sugar turns the color of maple syrup, take off the heat and add 2 tablespoons/35 grams of the butter. Swirl to incorporate and pour into the cake pan. Place the fruit flesh-side down in a single layer all over the caramel, cutting a few pieces smaller if necessary to make it all fit. You can cram the fruit; it will shrink as it cooks.
- Add almonds and polenta to a food processor and process until fine, then set aside in a large bowl with the flour, salt, baking powder and lemon zest. In the same food processor, cream the remaining butter and sugar. Add eggs one at a time, making sure each is emulsified before adding the next. Scrape the mixture into the bowl with the flour mixture and fold into the ingredients until smooth. Spoon the batter on top of the fruit and even out the top. Bake for about 2 hours, or until the the top is golden in color, crackled and firm to the touch. Set the cake pan on a rack to cool.
- Once the cake has completely cooled, loosen the sides with the tip of a knife and flip it over in one quick motion, directly onto a serving platter. Holding onto the upside down cake pan and the platter at the same time, shake and bump the pan a little, if necessary, to release the cake, before lifting the pan away. Gently peel away any parchment paper. Slice and serve as is, or with a little crème fraîche on the side.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 20 grams, Carbohydrate 77 grams, Fat 48 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 24 grams, Sodium 136 milligrams, Sugar 47 grams, TransFat 1 gram
More about "peach polenta cake recipes"
POLENTA PEACH CAKE RECIPE FOR SUMMER | BEST HEALTH CANADA
Web Aug 31, 2021 Instructions. Preheat the oven to 350°F (180°C). Grease 2 (9-inch/1.5 L) round cake pans. Place the cornmeal in a large bowl. Sift in the flour, baking soda and …
From besthealthmag.ca
Author Rebecca Gao
From besthealthmag.ca
Author Rebecca Gao
See details
PEACH UPSIDE-DOWN POLENTA CAKE WITH PEACH SYRUP - GREATIST
Web Oct 4, 2021 Bake for 30 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Remove the sides from the pan …
From greatist.com
Author Stu Stein
From greatist.com
Author Stu Stein
See details
VEGAN PEACH POLENTA CAKE - SAVORING ITALY
From savoringitaly.com
Ratings 9Category DessertCuisine ItalianPublished Aug 4, 2023
See details
PEACH UPSIDE DOWN POLENTA CAKE - GLOBAL KITCHEN …
Web Jul 22, 2012 Peach Upside Down Polenta Cake - is a delicious cornbread cake with a floral infused summer fruit topping. #cakerecipes #cornbread #polenta #theschizochef ... wow.. what a sinful cake recipe.. love the …
From globalkitchentravels.com
From globalkitchentravels.com
See details
UPSIDE DOWN PEACH POLENTA CAKE (VEGAN & GLUTEN-FREE!) FULL …
Web Upside Down Peach Polenta Cake (Vegan & Gluten-Free!) Peachy keen over here ;) This is the BEST Summer cake! A great dessert to bring to a backyard BBQ, wine...
From youtube.com
From youtube.com
See details
POLENTA CAKE WITH HONEY YOGURT AND PEACH PRESERVES
Web Feb 7, 2015 Combine the milk, nutmeg and salt in a small pot over medium heat. Just as the milk begins to simmer, stir in the polenta. Stir occasionally for 20 minutes, or until the cornmeal is no longer crunchy and granular.
From thewimpyvegetarian.com
From thewimpyvegetarian.com
See details
PEACH UPSIDE-DOWN POLENTA CAKE RECIPE - GROUP RECIPES
Web How to make it. For the peach-polenta cake: Preheat oven to 350°F. Place almonds and sugar in a food processor and pulse until they are finely ground. In a medium-sized bowl, combine the almond-sugar mixture, …
From grouprecipes.com
From grouprecipes.com
See details
BRAISEN WOMAN: VEGAN RECIPES FOR VEGANS AND NON-VEGANS ALIKE
Web Sep 25, 2013 Recipe: Peach Polenta Upside-Down Cake As the weather in Seattle begins to cool and the summer fruit harvest comes to a close, I've been savoring the final …
From braisenwoman.com
From braisenwoman.com
See details
UPSIDE-DOWN PEACH, ALMOND AND POLENTA CAKE | THE SATURDAY PAPER
Web Feb 12, 2022 Time: 45 minutes preparation + 40 minutes cooking time. 9 peaches; 1 tsp thyme leaves; 80g rapadura sugar; salt flakes; 150g castor sugar; 150g butter, diced and …
From thesaturdaypaper.com.au
From thesaturdaypaper.com.au
See details
PEACH POLENTA UPSIDE-DOWN CAKE - DOM IN THE KITCHEN
Web Aug 10, 2016 for the upside-down layer. preheat the oven to 170°C fan and lightly grease a 20cm round cake tin with butter and line the bottom with baking parchment. Generously …
From dominthekitchen.com
From dominthekitchen.com
See details
POLENTA CAKE WITH PEACHES (GLUTEN FREE) - VIKALINKA
Web Sep 9, 2021 Instructions. Preheat the oven to160C/325F. Beat the softened butter with the sugar till fluffy, add the eggs and continue beating for a minute. Then add the ground almonds, fine polenta, baking …
From vikalinka.com
From vikalinka.com
See details
THIS POLENTA PEACH CAKE IS THE PERFECT END-OF-SUMMER DESSERT
Web Aug 31, 2021 Because this cake has a high fruit-to-cake ratio, it makes two (!) cakes, so you can give one to your neighbour and really make it look like you have your life …
From domajax.com
From domajax.com
See details
PEACH & POLENTA TART | RECIPE | BARKER'S OF GERALDINE
Web Method. Heat the oven to 180° Celsius. Cut a piece of baking paper slightly bigger than a 22-23cm square or round tart time, and push it into the tin so it comes up the side a little. …
From barkers.co.nz
From barkers.co.nz
See details
POLENTA PEACH CAKE | CLEARLY VEG
Web Aug 17, 2021 Because of my love of peaches, and the constantly evolving peach menus I create with fruit from the Masumoto Farm every year, there are always new peach …
From clearlyveg.org
From clearlyveg.org
See details
SABRINA’S PEACH, LIME & PISTACHIO POLENTA CAKE
Web Sep 23, 2018 Stir in the cooled melted butter and, lastly, the puréed peaches. Pour the mixture into the prepared cake tin and bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out …
From aspoonfulofsugarblog.com
From aspoonfulofsugarblog.com
See details
BAKING: PEACH POLENTA CAKE, A GLUTEN-FREE DELIGHT
Web Jul 28, 2018 Method. 1 Preheat the fan oven to 160 degrees. Grease and line the base and sides of a 20cm cake tin with parchment paper. 2 Using an electric whisk, beat the …
From irishtimes.com
From irishtimes.com
See details
EASY DELICIOUS VEGAN PEACH POLENTA CAKE - SAVORING ITALY
Web – 1/2 cup oat milk or whatever milk you prefer – 1 teaspoon apple cider vinegar – 11 Tablespoons unsalted margarine melted (I used Earth Balance vegan sticks) – 1 …
From savoringitaly.com
From savoringitaly.com
See details
HOW I BAKE POLENTA PEACH CAKE - YOUTUBE
Web This Peach Polenta Cake uses Olive Oil and is loaded with flavor for the Summer! Feel free to request the recipe.
From youtube.com
From youtube.com
See details
UPSIDE DOWN PEACH RHUBARB POLENTA CAKE RECIPE
Web Jun 19, 2013 Make The Polenta Cake Batter: Combine 1 1/3 cups of flour, cornmeal, baking powder, and salt in a large bowl and whisk to combine and break up any lumps; set aside. Place the 1 stick of butter, brown sugar, …
From saltandwind.com
From saltandwind.com
See details
PEACH POLENTA CAKE RECIPE | GROUP RECIPES
Web Honey Polenta Cake With Flaked Almonds sweetandtastyforteatimehoneyapricotsalmondszesty. 1 comments; 7 bookmarks
From grouprecipes.com
From grouprecipes.com
See details
PEACH, LIME & PISTACHIO POLENTA CAKE | MINDFOOD
Web Nov 16, 2017 Add the polenta and blitzed pistachios, then mix well. Stir in the cooled melted butter and, lastly, the peach purée. Pour the mixture into the prepared cake tin …
From mindfood.com
From mindfood.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love