Name: Polenta and fig cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 1 cup (170g) instant polenta; 250 gram dried figs, roughly chopped; 150 gram dried apricots, chopped; 1 cup (150g) plain flour, sifted; 1/2 cup (110g) caster sugar; 1/2 cup (80g) pine nuts, plus 1/4 cup (40g) extra; 1/4 cup (60ml) oilve oil; 2 eggs, lightly beaten; 2 lemons, grated rind; pure icing sugar, to dust

Polenta and fig cake

Serves 12

Prep

15M

Cook

50M

Total

1H 5M

Skip to Recipe

Ingredients

1 cup (170g) instant polenta

250 gram dried figs, roughly chopped

150 gram dried apricots, chopped

1 cup (150g) plain flour, sifted

1/2 cup (110g) caster sugar

1/2 cup (80g) pine nuts, plus 1/4 cup (40g) extra

1/4 cup (60ml) oilve oil

2 eggs, lightly beaten

2 lemons, grated rind

pure icing sugar, to dust

Method

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.

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Ingredients

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