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Pineapple and Polenta Cakes.  Add/Read Comments



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Pineapple Polenta Cake with Raspberry Coulis
Pineapple Polenta Cake
 Is pineapple a citrus fruit? I am not sure and it matters because this months Sugar High Friday's theme is citrus. Hosted and selected by Adventures in the bread box she writes about lemons, oranges, limes and the like but no pineapple. Still as a whole lemon is squeezed and scrapped into this recipe I think that it might just be acceptable!



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Pineapple and Polenta Cakes with Raspberry Coulis
This paraphrased recipe comes from delicious! the deli cookbook by James Martin.

The ingredients:
  • 150g unsalted butter
  • 1-2 tbsp flour
  • 175g caster sugar
  • 425g can pineapple rings in syrup (I used fresh chunks)
  • 100g ground almonds
  • 75g fine polenta
  • 1/2 tsp baking powder
  • pinch of salt
  • 2 medium eggs beaten
  • grated zest and juice of 1 lemon
  1. 1 lightly grease 6x150ml ramekins with a little softened butter and dust with flour.
  2. Place 50g sugar in saucepan with 1 tbsp water. over a very low heat melt the sugar to a caramel, shaking pan occasionally.
  3. When sugar dissolved beat in a small knob of butter and divide between the ramekins. Set a piece of pineapple on top.
  4. Heat oven to 180C/250F/Gas 4.
  5. Mix together almonds, polenta, baking powder and salt.
  6. Beat together remaining sugar and butter until soft and light. Gradually beat in the eggs. Add the dry almond/polenta mix. Then beat in the lemon zest and juice.
  7. Spoon the mixture into the ramekins over the top of the pineapple. Bake for 15-20 minutes until risen and firm to the touch.
  8. turn out on to plates and serve with raspberry coulis and cream.
    9. James White Raspberry Coulis bottle
    Raspberry Coulis
     The book warns of burning yourself when tipping out the puddings on the hot caramel. I must have done something wrong as there wasn't any - it had all soaked into the pudding; impatience probably in the 'dissolving' process. With a crunchy texture and warm pineapple these were very nice.

    To accentuate the exotic flavour of the pineapple I would suggest serving with a late harvest Gewürztraminer. If the caramel works for you a good quality tokaji could be served and then the Orange Muscat and Flora springs to mind too. Plenty of choice!

    The excellent coulis pictured is the one I used - picked up from Waitrose it is also available via the James White website.
    Polenta Pineapple Cake with raspeberry coulis
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Posted on May 20, 2005 7:11 PM •

This entry Pineapple and Polenta Cakes. is under Food

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Comments



From: Cam Wheeler (May 22, 2005 7:01 AM)

Sorry Andrew, but I believe Pineapple is not part of the genus citrus. Hopefully you'll be let through with the lemon juice though!



From: Andrew (May 22, 2005 1:28 PM)

According to http://www.answers.com/pineapple it is of the ananas genus - hence being known as that in many non-English speaking countries (Netherlands, Germany, Sweden etc).



From: Alice (May 22, 2005 11:37 PM)

Hi Andrew...sorry but pineapple is not a member of any citrus family I'm aware of. :) But that's okay...the lemon will get you through the door. The pineapple and polenta cakes look awesome...and I did just buy myself a pineapple at the store yesterday...