Grilled Polenta Cake with Berries and Cream

Name: Grilled Polenta Cake with Berries and Cream
Yield: serves 8
Ingredients: 1/4 cup sliced almonds; 3/4 cup all-purpose flour; 1/2 cup finely ground polenta; 1 1/2 teaspoons baking powder; 1/8 teaspoon salt; 8 1/2 tablespoons unsalted butter, at room temperature; 1 cup sugar; 3 large eggs, at room temperature; 3 large egg yolks, at room temperature; 1 teaspoon vanilla extract; 4 cups mixed fresh berries; 1 (8-ounce) package frozen raspberries, thawed; 2 tablespoons sugar; 2 tablespoons water; Melted butter, for brushing; Confectioners’ sugar, for dusting; Whipped cream, for topping

January 24, 2012

Many dense cakes such as pound cake can be grilled with great success. The grilling lightly toasts the cake and adds depth to the flavor. Here, Joanne Weir shares her favorite Mediterranean version, grilled polenta cake topped with seasonal berries tossed in a fruit sauce. Note: Make the cake a day in advance, and the berry compote several hours in advance so the flavors have time to blend.

Recipe notes

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