Pink Grapefruit Polenta Cakes with Rosehip Syrup Drizzle

Pink Polenta Cake Citrus Grapefruit Rosehip Baking Pan

Rosehips are jam-packed with vitamin C, apparently, and have long been used to help fend off colds during winter. After enjoying a long season of roses, I’ve been patiently waiting for my rosehips to ripen so I could cook them up.

The most common recipes that use them are jams and cordials and so I assumed that they must be very tasty.

However, my early taste tests revealed that the flavour of rosehips can be likened to something like… bark. Aromatic bark, perhaps?

Pink Polenta Cake Rosehip Syrup Drizzle Sunshine

So I went with the vitamin C idea, which led me to think of citrus fruits. And the colour of the rosehips led me to pink grapefruits. With some sweetening and simmering, the rosehips took on a new dimension and really added something special to these little polenta cakes. It’s true!

Hopefully they really are packed with vitamins so we can eat them with abandon.

Pink Polenta Cake Citrus Grapefruit Rosehip Sunny Rustic

Pink Grapefruit Polenta Cakes with Rosehip Syrup Drizzle

Makes 18

1 kg rosehips

½ cup caster sugar

Boiled water

150g butter, room temp

1 cup caster sugar

zest and juice of one pink grapefruit

zest and juice of one average lemon

2 large eggs

1 cup almond meal

1 cup polenta

First, boil the kettle. Cut up the butter and place it in a large bowl, set aside to soften.  Preheat oven to 150 degrees C.

Chop and seed the rosehips. It’s a drag, but you’ll soon get a rhythm. Top and tail each one, then quarter it and scoop out the seeds. (I didn’t bother peeling them because aren’t most of the vitamins usually in the skin?)

Place the chopped rosehips in a small saucepan with half a cup of caster sugar and half a cup of boiled water to simmer.  As the water reduces, top it up once or twice with water from the kettle.

Meanwhile, cream butter and sugar. Add grapefruit and lemon zest, then stir in the eggs one at a time. Add almond meal and polenta, and finally the juice. Sit mixture aside for five minutes or so so the polenta can absorb the juice.

After 30 minutes of simmering, strain the rosehips liquid and keep it aside. Replace the water and put the chopped rosehips back on the stove for another five minutes, then strain and add to the first batch. Discard the solid waste and simmer all the liquid on the stove again for five more minutes.

Grease a patty cake pan and place heaped tablespoons of the mixture into the tray. Bake for 15- 20 minutes (they should be browned and firm) and let cakes cool slightly before removing from pan.

Drizzle with the rosehip syrup and serve warm.

Pink Polenta Cake Citrus Grapefruit Rosehip Syrup Drizzle

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2 thoughts on “Pink Grapefruit Polenta Cakes with Rosehip Syrup Drizzle

    • Apart from the mindless job of chopping and seeding the rosehips, they’re pretty easy to make… Thanks for checking them out 🙂

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