Olive Oil Polenta Cake with Raspberries

This simple, yet flavorful, cake highlights the richness of the olive oil, while the polenta adds a unique texture that is quite satisfying.

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. 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.

heinstirred.com
 

Olive Oil Polenta Cake
 
This simple, yet flavorful, cake highlights the richness of the olive oil, while the polenta adds a unique texture that is quite pleasing. Berries offer the perfect accompaniment in both taste and color. Adapted from http://www.telegraph.co.uk/
Author:
Recipe Type: Dolci
Serves: 8 servings
Ingredients
  • 300g (11 ounces) caster sugar (extra fine sugar or superfine sugar)
  • 250g (9 ounces) polenta (pulse for a few minutes in your food processor to get a finer grain)
  • 200g (7 ounces) ground almonds
  • zest of two lemons
  • 1½ tsp baking powder
  • ¼ tsp of salt
  • 4 eggs, beaten
  • 225ml (8 ounces) extra virgin olive oil
  • double cream for serving
  • raspberries for serving
Instructions
  1. Preheat the oven to 180C (356 F)
  2. Grease and line a 20cm (8 inch) 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
 

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: