Pineapple-polenta cake

Pineapple-polenta cake (4 portions)

  • ½ pineapple
  • 250 g raw cane sugar
  • 1 vanilla pod
  • 125 ml water
  • 125 g cane sugar
  • 50 g chest nut puree
  • 225 g Byodo Sunflower Oil, extra mild
  • 225 g sugar
  • 6 eggs
  • 225 g almonds, ground
  • 115 g maize polenta
  • ½ tsp baking powder
  • orange zest
  • juice of ½ orange
  • 250 ml mango sorbet

Peel pineapple, remove stem and cut into slices. Caramelise sugar and leave pineapple slices to simmer for 5 minutes. Remove from stock and leave to cool.

Halve vanilla pod lengthwise. Scarpe vanilla from pod and boil together with water and sugar for 5 min. Stir in chestnut puree and pineapple stock and leave to cool.

Whip sunflower oil, sugar, eggs and almonds. Stir polenta, baking powder, orange zest and juice. Mix carefully.

Butter oven-proof dishes and sprinkle with flour. Put one pineapple slice in each dish and fill up with mixture and bake for approx. 40 min at 170 °C. Overturn dishes and serve with a 1 ball of mango sorbet.