Oh, the first edition of the HBC Bake Off – what fun it was.
Eight bloggers. Two hours. Two incredible recipes concocted by Eat First’s very own Benn Hodges.
This month we are sharing with you what exactly when down during our first edition of the Bake Off, including our gluten-free challenge: the cherry ripe polenta cake with coconut chantilly and cherry sauce.
“The HBC Bake Off was one of the best blogger events I’ve ever been to. It was such a laugh and great to meet the other lovely finalists in a relaxed environment. Everyone was so lovely and helpful – we definitely weren’t a competitive group!”
Sophie Parker – Oat so Delicious
Cherry and Polenta Cake
- 300g British Cherries
- 250g Polenta
- 100ml Olive Oil
- 200g Honey
- 4 Large Eggs
- 150g Coconut Yoghurt
- 100g Ground Almond
- 2 ½ tsp Baking Powder
- 50g Cocoa Nibs
- 1 tsp orange blossom water
- 2 tbp orange juice
To Serve: 1 Orange
Heat oven to 160C/140C fan/gas 3. Use non-stick baking paper to line a deep 23cm cake tin. Mix the cherries and 50g of the polenta, then set aside.
In a large bowl, combine the honey, olive oil and yogurt with a whisk until well combined. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, the almonds, baking powder, yogurt, orange blossom water, orange juice, cocoa nibs and cherry mix, and stir everything until just combined. Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean. Once ready remove from the tin as soon as possible to do so without burning yourself and remove parchment paper.
- 200g British Cherries
Bring 100 ml water to the boil. Poach half the cherries for 1 minute or until completely soft. Pass the cherry mixture through a fine sieve to remove the skin. Keep in the fruit pulp and chill. Slice the rest of the cherries in half and remove the seed. Stir the seeded cherry cheeks through the cherry fruit pulp. Chill
- 150 ml Coconut Yoghurt
- 1 Tbsp Coconut Milk powder
- 1 Tsp Stevia
Whisk the coconut milk powder and stevia into the coconut yogurt and chill.
Slice the polenta cake around 3cm thick. Place in the center of a bowl and douse the cake in the cherry sauce, making sure to moisten all of the surfaces. Make a quenelle of the coconut chantilly and scoop into the center. Spoon a little more of the cherry sauce on top. Finish with a small amount of fresh orange zest.
“I had such a fantastic time at my very first Bake Off! I love the classic tv show and I was delighted to get the chance to compete in something that would challenge me as a blogger and foodie, and make me try baking with new ingredients! I loved meeting new people, having a laugh together, and just boosting my creativity with new recipes”
Ciara Kelly – The Irish Balance
Click here to check out the pictures and winners of the first edition of the Bake Off.