November 18, 2012

Pear & Polenta Cake with Cashew Cream

Cake in a tin on a wooden background

And here is another recipe with pears. At my residential yoga weekend a few weeks ago, we had been cooked such beautiful foods that I got inspired to try making at home some of the dishes we enjoyed. This pear and polenta cake is one of them (and my next recipe to come on the blog will be another one). I didn’t get given the recipe and just had a go at it. Though the end result was somewhat different, I was still pretty happy with it.

This was the first time in my life that I was using polenta in my cooking. The memories of polenta I had were from my childhood at the school canteen, where I particularly disliked it at the time. So when I got served a cake with polenta a few weeks ago, I didn’t really know what to expect. What I found was a very tasty cake with an added crunchiness. I am now seriously considering using polenta a lot more often, whether it’d be in cakes, tart dough or as a side with vegetables.

As for the cashew cream...this was another revelation to me. Just a way of doing things differently, totally unexpected, a lovely flavour which goes super well with the pears.

Cake on a plate

Pear & Polenta Cake with Cashew Cream– makes 1 cake
• 3 pears, peeled, cored and sliced
• 100g unrefined cane sugar
• 3 eggs
• 100g butter, melted
• 150g polenta
• 100g ground almonds
• Zest of 1 lemon
• 1tsp baking powder
• 1 pinch of salt
• 100g cashew, soaked overnight
• 2tbsp agave syrup
• Rice milk

1. Preheat the oven to 180°C.
2. In a large bowl, beat the eggs with the sugar. Add the melted butter and mix well. Add the polenta, ground almonds, lemon zest, baking powder and salt and mix well.
3. Place the pear slices in a greased cake tin. Pour the cake batter over the pears. Place in the oven and cook for 30-40min until a skewer inserted in the middle comes out clean. Leave to cool down.
4. In the meantime, prepare the cashew cream. Rinse the cashew. Blend in a food processor with the agave syrup and 50ml rice milk. Add as much rice milk as needed until you obtain a smooth and creamy consistency.
5. Serve the cake with the cashew cream.

Gâteau Poire-Polenta et Crème de Noix de Cajou – pour 1 gâteau
• 3 poires, pelées, évidées et coupées en lamelles
• 100g de sucre blond de canne
• 3 œufs
• 100g de beurre fondu
• 150g de polenta
• 100g d’amandes en poudre
• Zeste d’1 citron
• 1cc de levure chimique
• 1 pincée de sel
• 100g de noix de cajou, trempées pendant 1 nuit
• 2cs de sirop d’agave
• Lait de riz

1. Préchauffer le four à 180°C.
2. Dans un grand bol, battre les œufs avec le sucre. Ajouter le beurre fondu et incorporer. Ajouter la polenta, l’amande en poudre, le zeste de citron, la levure et le sel et bien mélanger.
3. Mettre les lamelles de poires dans un moule à gâteau beurré. Verser dessus la préparation et mettre au four pour 30-40min jusqu’à ce qu’un cure-dent inséré au milieu du gâteau ressorte sec. Laisser refroidir.
4. Pendant ce temps, préparer la crème de noix de cajou : rincer les noix et les mixer avec le sirop d’agave et 50ml de lait de riz. Ajouter d’avantage de lait de riz si nécessaire jusqu’à l’obtention d’une consistance onctueuse.
5. Servir le gâteau avec la crème de noix de cajou.

Cake on a plate and cream in a small bowl

No comments:

Post a Comment