Dishing Up Some Tasty Content

GOAT’S CURD, POLENTA, ROSEMARY + HONEY CAKE


MAY 2014

sagra_cake

PHOTOGRAPHY by CHRIS CHEN

Serves 6-8

INGREDIENTS
100g of goat’s curd
150g coarse polenta
300g almond meal
250g unsalted butter
170g caster sugar
30g icing sugar
100g of honey
Lemon zest and juice, from 5 lemons
5 eggs
1 sprig of rosemary, finely chopped
1 fresh vanilla pod, finely chopped
Pre-heat oven to 160 degrees and line a circular cake tin with baking paper.

Cut unsalted butter into small cubes and allow them to soften. In a KitchenAid cream the caster sugar and butter until soft and pale.

Add the finely chopped vanilla pod, rosemary and lemon zest.

In a separate bowl, mix the goat’s curd and icing sugar with a wooden spoon.

With the KitchenAid still going, add the almond meal and combine well.

Add the polenta and slowly add the eggs, one at a time.

Add the honey and finally the lemon juice.

Remove KitchenAid bowl and with a spatula fold in the goat’s curd which has been sweetened with icing sugar.

Pour mixture into the lined cake tin and bake for around 40minutes or until you put a skewer in the middle and it comes out clean.

Allow to cool and serve with stewed rhubarb and crème fraîche.

RECIPE by GLENN CHOY, SAGRA RESTAURANT

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