Pear, Honey and Polenta Cake
It seems I still have my head buried in The River Cafe but this week it’s the River Café Cook Book Green (the vegetarian one). Their cakes are always sensational. If you have made their lemon Polenta cake (from FiFi Report #88 ) you would know that I am talking about the most delicious cake ever known to mankind. This is the pear and honey version, the most delicious cake ever known to woman kind.
You need (for 10 x size 10 or for 30 models)
1 kg pears
130 polenta
50g honey
350g unsalted butter
250 caster sugar
4 large eggs
130g blanched almonds ground coarsely
40g plain flour
1 teasp baking powder
·Zest of 2 lemons or about dessertspoon of rinsed and chopped preserved lemon
·It’s a slow cook so preheat oven just to 150
·Moisterise a cake tin with lots of butter and line it with baking paper or you may have a collapsing cake on your Gucci
·Grind up the almonds in a whizzzer coarsely
·They say to peel the pears but who can be bothered? So just dice them up into cute little bits size cubes
·Melt 80g butter and then add
·the honey, honey and caramelize the butter
·Then add the pears and let them cook and go soft so they smell quite gorgeous
·Make sure the pears are all coated with the outrageously sensational butter and honey. Turn off heat and let them sit there.
·Now beat the remaining butter with the sugar together so they are soft
·Beat in eggs one by one to the butter and sugar mix
·Mix the almonds with the baking powder and the polenta
·Toss the almond polenta into the butter and egg mix and fold it in like a Prada shirt in your wardrobe; softly and neatly
·Then more folding: this time fold in the pears, lemons and honey and do it as carefully as a divine Alberta Ferretti beaded dress
·Gently spoon it all into the cake tin then lick the bowl. ( no calories in that)
·And bake for about 1 to 1 ¼ hours
·It should be dark on top and quite moist inside
·Give thanks to the God of fattening food and take a bow for your adoring fans
·Amen.
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