Oh Annabel, I’m sorry…
It’s not you, it’s me; truly — absolutely it was my wrongdoing. You see, I decided to go my own way, tin-wise. Why use a regular round springform tin, when a handsomely fluted bundt is much more impressive?
Well, this mess is why, and it’s not impressive at all. Even with adequate greasing and tin prep, this moist and zesty polenta cake refused to budge, and stayed resolutely in the folds of the bundt tin. Obstinate! I upended it on a plate, and gave the tin many good whacks and thumps and curses. Finally, half came out in big golden chunks, but the rest required forceful prising out with a spoon. I gobbed it into a pudding dish and poured over the deliciously sweet-tangy passionfruit syrup, and called it a day.
Such a shame; it is a beautifully moist pudding — too substantial from the coconut and gritty polenta to be a cake, really. I would make it again, and I would urge you to consider it as well — and to use the proper tin.
Passionfruit polenta pudding
Adapted from Annabel Crabb’s ‘Special delivery’. I’ve given Annabel’s tin details and instructions here — not what I did, nor my disaster recovery efforts! This is best warm: I kept it in the fridge and it set rock hard, so enjoy it once you’ve baked it, or zap it in the microwave to warm up. Actually, it doesn't look too bad now, does it?
- Preheat oven to 180 and line a 20 cm springform tin.
- Combine dry ingredients in a bowl: 150 gms almond meal, 100 gms polenta, 50 gms desiccated coconut, and 1 ½ tspns baking powder. That’s right – no flour.
- Cream 200 gms soft butter with 200 gms sugar and the zest of 2 lemons. Then beat in 3 eggs.
- Now fold thru, in batches, the dry ingredients. Have a taste at this point — I added a good squeeze of half a lemon to make it even zestier. If you’re going to have lemon, have lemon!
- Gob into the tin (note: mine was an incredibly stiff batter, so I was mildly anxious as Annabel said to ‘pour’ it in the tin. Mine was not pourable!).
- Bake for 30 minutes or until just done (another note: even in my bundt tin, it took considerably longer than this, so see what happens for you after 30 minutes).
- Meanwhile make the syrup: heat the juice of 2 lemons and the pulp from at least 2 passionfruits (depending on size). When this is warm, whisk in 100 gms of icing sugar and simmer gently to thicken.
- Once your cake is done, and while still warm, prick the cake with a skewer and slowly pour the syrup over. I would say then you can remove the tin, and enjoy your passionfruit polenta pudding. As a whole.