Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Polenta cake with burnt figs and honey


You'll need

110 gm coarse polenta 300 gm unsalted butter, softened 150 gm sugar 4 eggs, at room temperature 100 gm honey, plus extra, warmed, to serve 50 gm (1/3 cup) self-raising flour 200 gm blanched almonds, finely ground   Vin santo mascarpone 40 ml vin santo (or to taste) 250 gm mascarpone 1 tbsp pure icing sugar, sifted   Burnt figs 8 figs, halved For dusting: raw caster sugar

Method

  • 01
  • Preheat oven to 150C. Combine polenta and 80ml boiling water in a heatproof bowl, stir well, set aside. Beat butter and sugar in an electric mixer until pale and fluffy, then add eggs one at a time, beating well after each addition. Add honey, flour, polenta and ground almonds and stir to combine. Spoon into a buttered and floured 11cm x 21cm loaf pan, smoothing top. Bake in centre of oven until a skewer inserted into centre withdraws clean (1 hour 20 minutes). Cover cake with foil during baking if it becomes too dark. Cool in tin for 15 minutes, then carefully invert onto a plate.
  • 02
  • For vin santo mascarpone, combine all ingredients in a bowl. Refrigerate.
  • 03
  • Meanwhile, for burnt figs, place figs cut-side up on an oven tray, scatter evenly with sugar and caramelise using a blow torch (1-2 minutes; see note).
  • 04
  • Serve cake topped with figs, drizzled with extra honey, and mascarpone to the side.

Note If you don't have a blowtorch, you can caramelise the figs cut-side down in a hot frying pan dusted with sugar.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

The same vin santo you used in the recipe.

Featured in

Mar 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×