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you are here: Recipes | Lime polenta cake with chocolate caiparinha cream

Lime polenta cake with chocolate caiparinha cream

Top Billing recipe for lime polenta cake

Lime polenta cake with chocolate caiparinha cream
 
Caipirinha is Brazil’s national cocktail made from cachaça or rum, sugar and lime. The cream alone is delicious served on its own in pretty glasses.

(serves 12-14)


Ingredients:


200g butter, softened
200g castor sugar
200g ground almonds
100g polenta
11/2t baking powder
3 eggs
zest and juice of 2 limes
125g castor sugar



Chocolate caiparinha cream:

60ml lime juice
1T white rum
1T tequila
75g icing sugar
100g dark chocolate, melted
1 cup double cream


Method:


Cream the butter and sugar until light and fluffy. Mix the almonds, polenta and baking powder and mix 1/3 of this mixture into the butter along with 1 egg then alternate the dry ingredients and eggs, beating well inbetween. Beat in the lime zest and pour into a lined 23cm springform tin. Bake at 180˚C for 40 minutes or until a skewer comes out clean. Make the syrup by boiling the lime juice and sugar until dissolved. Prick the top of the cake and pour the warm syrup over. Leave to cool in the tin.

To make the cream, mix the juice, rum, tequila and icing sugar. Whisk in the chocolate and double cream until soft peaks form. Serve with the cake.


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