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

Polenta Olive Oil Cake l heinstirred.com

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

Polenta Olive Oil Cake l heinstirred.com

Olive Oil Polenta Cake

Ingredients
  

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

Instructions
 

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

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