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.
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.
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.

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
- 1½ 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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Robin
Mar 23, 2015
Love it!
hein
Mar 24, 2015
Thanks Robin
Jennifer from Milk and Honey
Mar 23, 2015
Love this classic cake!
hein
Mar 24, 2015
Thanks Jennifer – was really pleased with it
Thalia @ butter and brioche
Mar 24, 2015
Yum, a polenta cake sounds divine. I was thinking of making a plum and polenta cake the other day.. and you definitely have inspired me to go ahead with my plans.
hein
Mar 24, 2015
That sounds really good Thalia. And it will look so pretty – can’t wait to see it.