2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Italian cherry cake

You'll need

  • 250 gm (1 1/3 cups)
  • semolina
  • 200 gm
  • polenta
  • ½ tsp
  • baking powder
  • 6
  • eggs
  • 330 gm (1½ cups)
  • caster sugar
  • 1 tsp
  • finely grated lemon rind
  • 1 tsp
  • vanilla extract
  • 400 ml
  • olive oil
  • 125 ml (½ cup)
  • Vin Santo (see note)
  •  
  • Candied cherries
  • 250 gm
  • caster sugar
  • 1 tbsp
  • liquid glucose
  • 300 gm
  • cherries, stems attached
  •  
  • Mascarpone frosting
  • 60 gm
  • pure icing sugar, sifted
  • 600 gm
  • mascarpone cheese
  • 1 tsp
  • finely grated lemon rind
  • 80 ml (1/3 cup)
  • Vin Santo (see note)

Method

  • 01
  • Preheat oven to 150C. Combine semolina, polenta, baking powder and a pinch of salt in a bowl, stir to combine and set aside.
  • 02
  • Using an electric mixer, beat eggs, sugar, lemon rind and vanilla extract for 5 minutes or until thick and pale. With motor running, gradually add semolina mixture in a slow, steady stream until incorporated. With mixer on high speed, add olive oil and Vin Santo in a steady stream and beat well until incorporated. Pour mixture into a greased and baking paper-lined 27cm-diameter cake pan and bake in centre of oven for 1½ hours or until a skewer inserted withdraws clean. Cool in pan on a wire rack to room temperature, then carefully invert onto a serving plate and set aside.
  • 03
  • Meanwhile, for candied cherries, combine sugar, glucose and ¼ cup water in a heavy-based saucepan, bring to the boil over medium heat, stirring occasionally to dissolve sugar, then brush down sides of pan using a clean, wet pastry brush. Cook for 8-10 minutes or until light caramel, then dip base of pan in cold water to stop caramel cooking. Working quickly, with one cherry at a time, dip cherry into caramel, coating completely, place onto a baking paper-lined tray and repeat with remaining cherries and caramel. (If caramel becomes too thick, gently reheat, stirring continuously, over low heat until caramel melts.) Set cherries aside.
  • 04
  • For mascarpone frosting, beat all ingredients using an electric mixer for 10 seconds or until firm peaks form. Using a spatula, spread frosting evenly over cake. Scatter candied cherries over and serve.
Note Vin Santo is a traditional Tuscan dessert wine made from trebbiano and/or malvasia grapes. If unavailable, substitute with Sauternes, Samos or another sweet white dessert wine.

At A Glance

  • Serves 12 people
  • 30 min preparation
  • 1 hr 30 min cooking (plus cooling)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people
  • 30 min preparation
  • 1 hr 30 min cooking (plus cooling)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.