Grapefruit and polenta cake with yogurt and earl-grey-soaked prunes

Tea time

This is an adaptation of the River Cafe’s polenta cake. It’s one of my favourite cakes and I have been baking it for years. I used grapefruit for a more complex acidity. This is perfect for every occasion, for gifts, for nourishment, for tea time.

Enjoy X

For the cake:

unsalted butter, for the pan

450g unsalted butter, softened

400g granulated sugar

450g ground almonds

2 tsp good vanilla extract

6 eggs

finely grated zest of 2 grapefruit 

juice of 1 lemon

juice of 1 grapefruit

225g polenta

1 1/2 tsp baking powder

1/4 tsp sea salt

Method:

Preheat the oven to 160°C. Butter and line a 30cm round and 7.5cm deep cake pan with parchment paper. 

Beat the butter and sugar together using an electric mixer (or in my situation with a whisk, make sure the butter is soft!) until fluffed and light.

Fold in the ground almonds and vanilla. Whisk in the eggs, one at a time. Fold in the lemon zest, grapefruit zest and juice, the polenta, baking powder and salt.

Spoon into the prepared pan. Bake for 45–50 minutes or until the cake is set and deep brown on top. Cool in the pan.

For the soaked prunes

300g un-pitted prunes

100g orange syrup (or orange marmalade)

100g water

3 earl grey tea bags 

Method:

Bring syrup and water to a boil and add the tea bags and prunes. Steep for 5 minutes and remove the tea bags. Place in the fridge to cool 

For the whipped yogurt:

250g yogurt 

50g cream 

Method:

Whisk together and whip until soft and lucious.