Polenta and fig cake

1.Preheat oven to 180°C or 160°C fan. Grease and line a 20cm round cake pan.

2.Bring 2 cups water to boil in a large saucepan on high. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cook, stirring, for 3-5 mins, until polenta comes away cleanly from side of pan. Cool slightly.

3.Stir in remaining ingredients and spoon into prepared pan. Top with extra pine nuts. Bake for 45 mins, until a skewer inserted comes out clean.

4.Cool in pan for 5 mins. Turn onto a wire rack to cool. Dust with icing sugar to serve.