Name: Apricot, polenta and pine nut cake
Cook time: 60 min
Total time: 60 min
Ingredients: 165 gram butter, softened; 2/3 cup caster sugar; 2 eggs; 1 cup self-raising flour, sifted; 1/3 cup polenta; 1/2 cup chopped dried apricots; 70 gram packet pine nuts, lightly toasted; finely grated zest of 1 lemon; 2/3 cup orange juice; icing sugar, to dust

Ingredients

165 gram butter, softened

2/3 cup caster sugar

2 eggs

1 cup self-raising flour, sifted

1/3 cup polenta

1/2 cup chopped dried apricots

70 gram packet pine nuts, lightly toasted

finely grated zest of 1 lemon

2/3 cup orange juice

icing sugar, to dust

Method

1.Heat oven to 160C fan bake. Grease a 22cm round cake tin and line the base with non-stick baking paper. Place butter and sugar in a bowl and beat until pale and creamy.

2.Beat in eggs, one at a time. Fold in the flour, polenta, apricots, pine nuts and lemon zest in two batches, alternating with the orange juice.

3.Spread the mixture into the prepared cake tin and smooth the surface. Bake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean.

4.Remove to cool in the tin. When cool, remove from tin, lightly dust with icing sugar and slice evenly to serve with cream or yoghurt, if desired.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%