Name: Fig polenta cake with olive oil and orange syrup
Yield: 8 servings
Cuisine: Bake
Ingredients: 850.00 ml water; 400.00 g maize meal polenta; 100.00 ml fresh chillies 573; 2.00 ml salt; 60.00 g sugar; 100.00 g pine nuts; 150.00 g raisins seedless; 150.00 g figs dried, chopped; 2.00 eggs; 10.00 ml vanilla essence; 250.00 g flour cake; parmesan cheese shavings, to serve; 2.00 orange zest and juice; 250.00 g sugar; 250.00 ml water

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Ingredients (15)

850.00 ml	water
400.00 g	maize meal — polenta
100.00 ml	fresh chillies — 573
2.00 ml	salt
60.00 g	sugar
100.00 g	pine nuts
150.00 g	raisins — seedless
150.00 g	figs — dried, chopped
2.00	eggs
10.00 ml	vanilla — essence
250.00 g	flour — cake
	parmesan cheese — shavings, to serve

ORANGE SYRUP

2.00	orange — zest and juice
250.00 g	sugar
250.00 ml	water

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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.