Recipe: The Golden Door Lemon Polenta Cake with Macerated Strawberries

THE GOLDEN DOOR LEMON POLENTA CAKE WITH MACERATED STRAWBERRIES

"Fine polenta, otherwise known as cornmeal, adds a rich texture and pale yellow color to this dense, moist cake. (Avoid the coarse-grained polenta.) The cake is delicious on its own, and when topped with strawberries that have been macerated (the term for marinating fruit) in Grand Marnier, it won't get soggy - and the flavor combination is sublime. It will keep, covered, for 2 to 3 days. With a hot cup of coffee or tea, it's the perfect afternoon treat."

FOR THE CAKE:
Canola oil in a spray bottle, or 1 teaspoon canola oil
1 cup unbleached flour, sifted
1/3 cup cornmeal
1 teaspoon baking powder
1 tablespoon lemon zest
4 eggs, at room temperature, separated
1 teaspoon pure vanilla extract
3/4 cup low-fat buttermilk, at room temperature
1/2 cup sugar
1/2 teaspoon kosher salt
2 tablespoons canola oil

FOR THE STRAWBERRY TOPPING:
1 cups strawberries, stems removed and quartered
2 tablespoons Grand Marnier or orange-flavored liqueur
6 sprigs fresh mint (for garnish)
Confectioners' sugar (for dusting)

Preheat the oven to 350 degrees F. Spray or grease an 8-inch round baking pan with canola oil; set aside.

Combine the flour, cornmeal, baking powder and lemon zest in a mixing bowl; mix until completely blended. Set aside.

Prepare a shallow pan of hot - but not boiling - water. Combine the egg yolks, vanilla, buttermilk and 1/4 cup of sugar in a mixing bowl, and place the bowl into the pan of hot water; use an electric hand mixer to mix for 3 to 4 minutes, or until the mixture is light, creamy and pale yellow in color, and the beaters make "ribbons" in the batter.
Using an eggbeater or an electric mixer fitted with a whip, beat the egg whites and salt at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar; beat for 2 more minutes.

Using a rubber spatula, gently fold the egg whites into the yolk mixture. Then gradually fold the flour-cornmeal mixture into the eggs, 1/2 cup at a time. Gradually add the canola oil, blending until it is just incorporated. Pour the cake batter into the prepared pan.

Bake for 30 to 35 minutes, or until the cake is a light golden brown color and a toothpick inserted into the center of the cake comes out clean. Remove from the oven, turn out onto a rack and let cool for about 20 minutes.

MEANWHILE, TO PREPARE THE STRAWBERRY TOPPING:
While the cake is baking, place the strawberries into a separate bowl and pour the Grand Marnier over them; toss gently to coat. Cover and macerate for at least 30 minutes, or until you are ready to serve.

Just before serving, garnish the cake with the strawberries and mint sprigs and dust it lightly with confectioners' sugar.

Makes 1 (8-inch) round cake
Source: The Golden Door Cooks Light and Easy by Michel Stroot