Polenta Olive Oil Cake l heinstirred.com

This Olive Oil Polenta Cake came to being after I was asked by Olive Central to develop a recipe using South African Olive Oil. A request I gladly accepted.

Polenta Olive Oil Cake l heinstirred.com

But before I chat some more about the cake I wanted to present my two new stop motion videos. For these videos I collaborated with the super talented Claire Ferrandi who did the styling and Eden Weiss who did the editing. I am used to doing all the cooking and styling and then photographing the dishes on my own so these collaborations are huge fun as you have an immediate sounding board and the flow of ideas is just inspiring.

Here are the latest two videos we have produced. A divine and beautiful open sandwhich on toasted sourdough, peas, poached egg and spek and the most delicious quick and easy baked stone fruit tart :






Back to this week’s recipe. Olive Central is a portal that connects consumers to the South African olive industry. A handy resource of producers, products, news and tips. When Dax asked me to create a recipe my immediate idea was to take the oil into a sweet realm. Either ice cream or a gluten free bake.

Polenta Olive Oil Cake l heinstirred.com

This simple cake is surprisingly delicious. The olive oil adds a definite richness, making the cake moist, rich and definitely moreish. The polenta adds texture to the cake which I think adds interest to the usual almond meal bakes. Some people might find it the polenta too gritty but I like it . Remember the polenta is raw when it goes into the cake so it is worthwhile pulsing it in a food processor to a finer texture.

It definitely requires the sharpness of the berries when serving to cut the richness of the cake and add a splash of colour.

Polenta Olive Oil Cake l heinstirred.com


Olive Oil Polenta Cake


  • 300g caster sugar
  • 250g polenta (pulse for a few minutes in your food processor to get a finer grain)
  • 200g ground almonds
  • zest of two lemons
  • 1½ tsp baking powder
  • ¼ tsp of salt
  • 4 eggs, beaten
  • 225ml extra virgin olive oil
  • double cream for serving
  • raspberries for serving


  1. Preheat the oven to 180C.
  2. Grease and line a 20cm loose-bottomed cake tin.
  3. Combine the dry ingredients and zest in a large mixing bowl.
  4. Add the eggs and beat well.
  5. Pour in the olive oil and mix well to ensure a smooth batter.
  6. Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
  7. Allow to cool in the tin before removing.
  8. Serve with a dollop of double cream or whipped cream and a few raspberries
  9. Adapted from http://www.telegraph.co.uk/
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