Fig polenta cake with olive oil and orange syrup

Recipe from: 6/24/1998 12:00:00 AM
Ingredients 16
Servings 8
Time

Ingredients

  • 850
    ml
    water
  • 400
    g
    polenta
  • 100
    ml
    olive oil
  • 2
    ml
    salt
  • 60
    g
    sugar
  • 100
    g
    pine kernels
  • 150
    g
    seedless raisins
  • 150
    g
    dried figs, diced
  • 2
    eggs
  • 10
    ml
    vanilla essence
  • 250
    g
    cake flour
  • Parmesan cheese shavings to serve
  • ORANGE SYRUP
  • 2
    oranges, juice and finely grated peel
  • 250
    g
    sugar
  • 250
    ml
    water
 

Method

 
SYRUP: Place all ingredients in a saucepan and stir over moderate heat until sugar dissolves. Simmer for 20 minutes then remove from stove and cool. Bring water to boil and stir in polenta. Reduce heat to low, add 50 ml (1/5 cup) oil and salt. Continue to stir for 5 minutes, then remove from stove. Add sugar, pine kernels, raisins, figs, eggs, vanilla essence and remaining oil. Mix thoroughly, then mix in flour. Fill a greased 28 cm diameter cake pan with cake mixture and bake at 200 ºC for 40 minutes. Cool. Serve with Parmesan shavings and a drizzle of orange syrup.
 

Read more on: starch  |  bake
 

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