These issues being, primarily, the grainy texture. I really hate that. But I'd genuinely love to enjoy eating pears. So I figured if you can't beat 'em, join 'em. This polenta cake matches the fruit in texture - not grainy so much as noticeably made with cornmeal. But gently sweet and fairly soft as well. Surprisingly, a total hit. It is roughly identical to Hugh Fearnley-Whittingstall's pear and almond cake, sans almonds.
*****
150g unsalted butter, softened
125g caster sugar
2 medium eggs
75g wholemeal self raising flour
75g ground cornmeal/polenta
A good pinch of cinnamon
3 pears
25g unsalted butter
1 tbsp granulated sugar
Grease your round cake tin and line the bottom with parchment. Preheat the oven to 170 degrees C.
Peal, core, and quarter your pears, and fry them in the 25g of butter and sugar for a few minutes, until browned and fragrant.
In a mixing bowl, beat your sugar and butter until light and creamy, and then add each egg one at a time, beating each in. Fold the flour, cornmeal, and cinnamon into the mixture, and scrape into your cake tin. Top with the pears, and bake for 45 minutes or so, or until a tester comes out clean.
Serve with a bit of yogurt or cream, and a nice big cup of tea.
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