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SunGold Kiwifruit Polenta Cake

Recipe courtesy of Chef Stephen Barry

INGREDIENTS:

  • 7 oz (200ml) water
  • 1.8 oz (50g) dry polenta
  • 7.2 oz (200g) white chocolate, chopped
  • 5 eggs, separated
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 cup ground almonds
  • 3 Zespri® SunGold Kiwifruit, peeled and diced
  • Mascarpone or crème fresh (for topping)
  • Fresh Zespri® SunGold Kiwifruit slices (for garnish)

METHOD:

  1. Preheat oven to 375°F (190°C).
  2. Grease a deep 9-inch (22cm) round cake tin, or 8 individual ring moulds, and line the base with baking paper.
  3. Bring the water to a boil, add the polenta, and stir until thickened. Then, cover and cook on low heat for another 5 minutes. Remove from heat.
  4. Add the white chocolate, and stir until melted.
  5. In a large bowl, whisk the egg yolks with the sugar until thick and pale yellow.
  6. Beat in the polenta mixture, flour, ground almonds and diced kiwifruit.
  7. In another bowl, whip the egg whites until stiff. Fold 1/3 of the whites into the cake mixture, then fold in the rest.
  8. Pour the cake into the prepared moulds, and bake for 30 minutes for individual rings, or until well-risen and firm. The 9-inch (22cm) cake should take 45-55 minutes.
  9. Let the finished cake stand for a few minutes before turning out onto a wire rack to cool
  10. Top with fresh mascarpone or crème fresh and fresh gold kiwifruit slices.

 

Prep time: 45 minutes
Cooking time: 20 minutes
Chilling time: 8 hours
Makes: 8 servings

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