Polenta and fig cake

  • 15 mins preparation
  • 50 mins cooking
  • Serves 12
  • Print


Polenta and fig cake
  • 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
  • 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.