- Food & Booze
Chelsea Bistro polenta and raspberry cake with yoghurt mousse
23 Jun 2014
The time of woolly scarves and hot cuppas is upon us. But a hard season calls for hearty food, and flimsy little biscuits will no longer cut it as our tea-accompaniment of choice. The Chelsea Bistro have come to the rescue and solved our morning tea dilemma. This moist, fruity creation is heavy enough for the winter tick of approval, and the yoghurt mousse adds a dash of fancy. For the cake: 225g unsalted butter, softened 225g white sugar 3 eggs 125g almond meal 125g yellow polenta 1 tsp salt 1 tsp baking powder Juice and zest of 2 lemons 200g raspberries Melt the butter until soft, then add the sugar, eggs, lemon juice and zest. In another bowl, mix the remaining dry ingredients well before combining the two mixtures (but no raspberries yet!). Pre-heat your oven to 170ºC. Pour half of the cake batter into a lined, greased tray (26cm diameter is perfect), top with a layer of raspberries and repeat before popping it in the oven for 30 minutes. Use the good old poke-it-with-a-skewer method to make sure it’s done – if it’s reading for devouring, the skewer will come out clean. For the yoghurt mousse: 500g yoghurt 100g caster sugar 50ml water 250ml cream 1 vanilla bean 2 gelatin leaves Combine the sugar and water in a saucepan and melt down gently, while leaving the gelatin to soak in another bowl of cold water. In a separate bowl whip the cream until it forms soft peaks. Carefully fish the gelatin out from the cold water and add to the sugar and water mixture on the stove. In yet another bowl (we didn’t say it wouldn’t be messy, we only said it would be worth it) add the vanilla paste to the yoghurt, then gradually pour it into the cream, combining with a whisk. Pour the sugar and gelatin mix through a strainer into the yoghurt. Combine and refrigerate. Serve the cake with a generous dollop of yoghurt mousse and your favourite mug of steaming coffee to survive winter in style. Words by Jessimin Horder.