Recipe courtesy of Chef Stephen Barry

1. Preheat oven to 375°F (190°C).
2. Grease a deep 9-inch (22cm) round cake tin, or 8 individual ring moulds, and line the base with baking paper.
3. Bring the water to a boil, add the polenta, and stir until thickened. Then, cover and cook on low heat for another 5 minutes. Remove from heat.
4. Add the white chocolate, and stir until melted.
5. In a large bowl, whisk the egg yolks with the sugar until thick and pale yellow.
6. Beat in the polenta mixture, flour, ground almonds and diced Zespri™ kiwifruit.
7. In another bowl, whip the egg whites until stiff. Fold 1/3 of the whites into the cake mixture, then fold in the rest.
8. Pour the cake into the prepared moulds, and bake for 30 minutes for individual rings, or until well-risen and firm. The 9-inch (22cm) cake should take 45-55 minutes.
9. Let the finished cake stand for a few minutes before turning out onto a wire rack to cool
10. Top with fresh mascarpone or crème fresh and fresh gold Zespri™ kiwifruit slices.