Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Italian cherry cake


Vin santo, polenta and mascarpone... true Italian flavours feature in this lush cake. Make the cake the day before, if desired, but make the frosting and candied cherries on the day of serving.

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
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

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

Featured in

Nov 2007

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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