Polenta cake with berry compote

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 800 ml Milk
  • 175 g Polenta (corn semolina)
  • 400 ml Cherry nectar
  • 4 TABLESPOONS + 100 g sugar
  • 1 TABLESPOON Cornstarch
  • 300 g frozen berries
  • 7-10 Tbsp Grease
  • 1 Organic Orange
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Icing sugar

Directions

  1. 1

    Boil up the milk. Let polenta trickle in and simmer for about 2 minutes while stirring. Pour into a bowl, let it cool down, stirring more often.

  2. 2

    For the compote, bring the nectar and 4 tablespoons of sugar to the boil. Stir starch with 3 tablespoons of water until smooth. Stir into the boiling nectar and simmer for about 2 minutes. Stir in frozen berries and put the compote aside.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). Rinse orange with hot water, dab dry. Finely grate the orange peel. 1⁄2 Squeeze the orange.

  4. 4

    Separate eggs. Beat the egg white with 1 pinch of salt until stiff. Sprinkle 100 g sugar and continue stirring for about 3 minutes. Stir the egg yolk, orange peel and orange juice into the polenta. Fold in the beaten egg white. Pour the polenta mixture into the mould and smooth it down.

  5. 5

    Bake in a hot oven for about 50 minutes. Let it cool down. Dust with icing sugar for serving. Add berry compote.

Nutrition Facts

KCAL
240 kcal
CARBS
40 g
FATS
5 g
PROTEINS
7 g