Although mostly used as a starchy side for supper, polenta is revamped to give this fruity cake a wonderful texture. You can’t go wrong with the delightful combination of zetsy mango, sponge and creamy white chocolate. This delicious polenta and mango cake with a white chocolate yoghurt sauce is a delicious dessert that’s perfect with a dark, rich cup of coffee.
Polenta and mango cake with a white chocolate yoghurt sauce
- 400g (2 cups) sugar
- 400g butter, at room temperature
- 400g (2 cups) ground almonds
- 5 large eggs
- 15ml (1 tbsp) vanilla extract
- 5ml (1 tsp) baking powder
- 150g (1 cup) polenta
- 125ml (½ cup) mango juice
- zest of 1 lemon
- pinch of salt
- 2 mangoes, thickly sliced, plus extra for serving
- 50g (½ cup) white chocolate
- 250ml (1 cup) Greek-style yoghurt
- seeds of ¼ vanilla pod
- fresh mint, to serve
Preheat the oven to 160°C. Line a large deep cake tin with baking paper.
Cream the sugar and butter until light and fluffy. Whisk in the almonds, eggs, vanilla, baking powder, polenta, juice, lemon zest and salt. Mix into a smooth batter.
Pour the mixture into the cake tin and push the pieces of mango into the batter. Ensure that all the slices of mango are covered with the mixture.
Bake until firm to the touch, about 1 hour. The cake must still be a bit moist when baked. Allow to cool in the tin.
For the sauce, gently melt the white chocolate and allow it to cool slightly for a few minutes. Whisk in the yoghurt and vanilla seeds at a steady pace to ensure that it does not curdle or become lumpy.
Serve the cake at room temperature topped with the yoghurt sauce and the mint and extra mango on the side.