Written By Guest Writer Edibles / Recipes Jul 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream SHARE VIA: Facebook Twitter PinterestAndrea Mackenzie’s creative take on traditional strawberry shortcake.Rhubarb, for many of us, has a remarkably nostalgic flavour. It conjures up warm childhood memories, feeding our souls with recollections of a delicious moment of rhubarb indulgence, perhaps in the form of a rhubarb pie or crumble straight out of the oven. Versatile in zest and texture, rhubarb can go from super lip-puckering sour with a crisp crunch, to soft, sweet, and tangy when simmered down to a nearly creamy state. Its combined sweet and savoury elements add zing to a variety of course options, including pork entrées, charcuterie boards, ice cream, and, in this recipe, as a topping on a cake. Consider it a no-brainer that rhubarb combined with strawberries is next level. I paired rhubarb and strawberries to create a light variation on a strawberry shortcake made with polenta. Glazing it with a silky sweet sauce made from mascarpone adds a lighter taste and touch, a pleasant contrast to the grainy texture of the cornmeal. This dessert is bound to get your taste buds primed for the summer season. I’ll bet you have a patch of overlooked rhubarb in your yard or neighbourhood from which you can harvest. Get out there, enjoy the fresh spring air, collect a few stalks, and start cooking! Polenta Cake½ cup fine cornmeal 1½ cups all-purpose flour 2 tsp baking powder¼ tsp salt2 eggs1 cup granulated sugar ½ cup canola oil¼ cup whole milk1 tsp vanilla extractPreheat the oven to 350F°. Lightly grease a 9-inch springform pan with butter.Add the dry ingredients, except the sugar—the cornmeal, flour, baking powder, and salt—to a medium bowl. Mix with a whisk to ensure all ingredients are combined. In another medium bowl, combine the 2 eggs with the granulated sugar. Slowly stream the canola oil into this mixture while combining it with a whisk. Add the milk and the vanilla extract.Add the dry ingredients to the wet, using a whisk to incorporate. As soon as everything is combined, stop whisking. The batter will be thick.Slowly pour the batter into the pan. Place the pan in the oven. Bake the cake for 50 minutes.At the 45-minute mark, insert a toothpick into the cake. If the toothpick still has crumbs stuck to it, return the cake to the oven. Bake for 5 more minutes.Insert another toothpick into the cake. If the toothpick is clean, take the cake out of the oven. The top of the cake should feel firm in the centre.Let the cake cool for 15-20 minutes. Strawberry-rhubarb Compote3 cups fresh (or frozen) chopped rhubarb, small dice2 cups fresh (or frozen) strawberries, hulled 1 cup sugar½ tsp vanilla extract ½ tsp cinnamonPinch of saltCombine the rhubarb, strawberries, sugar, vanilla extract, cinnamon, and salt in a medium saucepan.Bring to a boil and let it cook on low to medium heat for about 25-30 minutes, cooking less or longer depending on how thick you want it.The sauce can be served warm or cold. Keep refrigerated. Lemon Mascarpone Cream1 cup mascarpone (room temperature)½ cup whipping cream1 tsp vanilla extractZest of one medium-sized lemon1½ Tbsp honeyPinch of saltJuice from half a medium-sized lemon 3 Tbsp waterIn a medium bowl, whisk the mascarpone, whipping cream, vanilla extract, lemon zest, honey, and salt until creamy and uniform in texture.In a separate bowl, mix the lemon juice and water together, then add to the cream mixture and whisk together until incorporated. For an even smoother consistency, use a hand blender.Taste and adjust for sweetness or tartness by adding more honey or lemon juice, or both to your personal preferences.To serve, place a slice of cake on each plate, top with a healthy spoonful of compote and a dollop of Lemon Mascarpone Cream. 2023Dessertlemonpolenta cakerecipestrawberry SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... 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