Ingredients

The following ingredients have 12 Servings
  • 250 gm semolina (1 1/3 cups)
  • 200 gm polenta
  • ½ tsp baking powder
  • 6 eggs
  • 330 gm caster sugar (1½ cups)
  • 1 tsp finely grated lemon rind
  • 1 tsp vanilla extract
  • 400 ml olive oil
  • 125 ml Vin Santo (see note) (½ cup)
  • 250 gm caster sugar
  • 1 tbsp liquid glucose
  • 300 gm cherries, stems attached
  • 60 gm pure icing sugar, sifted
  • 600 gm mascarpone cheese
  • 1 tsp finely grated lemon rind
  • 80 ml Vin Santo (see note) (1/3 cup)

Instruction

  • Preheat oven to 150C. Combine semolina, polenta, baking powder and a pinch of salt in a bowl, stir to combine and set aside.
  • Using an electric mixer, beat eggs, sugar, lemon rind and vanilla extract for 5 minutes or until thick and pale. With motor running, gradually add semolina mixture in a slow, steady stream until incorporated. With mixer on high speed, add olive oil and Vin Santo in a steady stream and beat well until incorporated. Pour mixture into a greased and baking paper-lined 27cm-diameter cake pan and bake in centre of oven for 1½ hours or until a skewer inserted withdraws clean. Cool in pan on a wire rack to room temperature, then carefully invert onto a serving plate and set aside.
  • Meanwhile, for candied cherries, combine sugar, glucose and ¼ cup water in a heavy-based saucepan, bring to the boil over medium heat, stirring occasionally to dissolve sugar, then brush down sides of pan using a clean, wet pastry brush. Cook for 8-10 minutes or until light caramel, then dip base of pan in cold water to stop caramel cooking. Working quickly, with one cherry at a time, dip cherry into caramel, coating completely, place onto a baking paper-lined tray and repeat with remaining cherries and caramel. (If caramel becomes too thick, gently reheat, stirring continuously, over low heat until caramel melts.) Set cherries aside.
  • For mascarpone frosting, beat all ingredients using an electric mixer for 10 seconds or until firm peaks form. Using a spatula, spread frosting evenly over cake. Scatter candied cherries over and serve.