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
en-nz
2022-08-01T07:00:00.0000000Z
2022-08-01T07:00:00.0000000Z
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