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Polenta, Fig & Pine Nut Cake

Pictured above and page 145

Prep: 10 minutes | Cook: 45-50 minutes

Polenta gives a lovely sunshine yellow colour and great texture to cakes. Using polenta instead of flour also makes this cake naturally gluten-free.

200g butter, softened

150g caster sugar

3 large free-range eggs

Finely grated zest of

2 lemons

120g instant polenta

150g ground almonds

120g dried figs, sliced

35g pine nuts

1 tbsp icing sugar

1 tsp ground cinnamon

Preheat the oven to 180C. Grease and line a 22cm springform cake tin with baking paper.

Put the butter and sugar in a mixing bowl and use an electric mixer to beat until pale and creamy. Add the eggs, one at a time, beating well after each addition.

Stir in the zest, polenta and almonds until combined. Stir in the figs and pine nuts. Spread the batter into the prepared tin and use the back of a spoon to smooth the surface of the mixture.

Bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin for 20 minutes then remove from the tin and transfer to a serving plate.

Mix the icing sugar and cinnamon together and use to dust over the cake before serving. Serves 10

FOOD / GATHERINGS

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2022-08-01T07:00:00.0000000Z

2022-08-01T07:00:00.0000000Z

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