I really wanted to make a raspberry and passionfruit polenta cake but didn't have any raspberries.. and not enough passion fruit. .. so I decided to use the grapefruit I have bought and added a handful of frozen cranberries I still had from Christmas. It must be one of the best experiments I have ever made. The cake is so fruity and juicy, so summery and refreshing!
For the cake:
- 160g soft, unsalted butter
- 3 eggs (in room temperature)
- 120g ground almonds
- 145g caster sugar
- 115g polenta
- 2 tsp baking powder
- zest and juice of 1/2 grapefruit
- zest of 1 clementine
- 3 passion fruits (pulp, no seeds)
- handful of cranberries
For the syrup:
- 1/4 cup caster sugar
- juice of 1 1/2 pink grapefruit
Beat the butter with sugar until pale and fluffy, then add eggs, almonds, polenta and baking powder and mix.
Add zest and juice of grapefruit, passionfruit pulp (pass through a sieve to get rid of the seeds) and cranberries.
Pour into a lined 20cm baking tin and bake in a pre-heated oven at 170C for about 35-40 minutes, until a skewer inserted in the middle comes out clean.
To make the syrup place sugar and grapefruit juice in a small saucepan and cook over low heat until the sugar has dissolved and the mixture is of thick, syrupy consistency. Pour over the cake.