Sorry again, we’ve been a touch busy in the office. So we’d thought that you could have another one of our tweaked recipes, this time based on a Charlie Trotter recipe. We like the main series of Charlie Trotter books especially for their beautiful photography, the only slight irritation is that the measurements are all in US units, nobody outside of America really knows what a ‘stick of butter’ actually weighs or looks like. So with some helpful software and a little trial & error over the years we’ve done our own European version.
So here it is, enjoy.
Baked Pineapple & Polenta Cakes
- 170g Butter
- 225g Castor Sugar
- 3 Whole eggs
- 6 Yolks
- 185g Plain flour
- 115g Polenta
- ¾ Tsp Baking powder
- ½ Tsp Salt
- ½ Pineapple, peeled and finely diced
Cream together the butter and sugar until pale, then slowly add the eggs & yolks one at a time & wait until completely mixed before adding next egg.
Combine the rest of the dry ingredients & the pineapple before folding into the wet mix.
Leave to rest in the fridge for at least one hour.
Pipe into lightly greased tins and bake @ 185°C for 20 mins or until firm to the touch.