Name: Polenta jam-marbled tea loaf
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: makes 2 medium loaves serving
Cuisine: Bake
Ingredients: 6 eggs seperated; 250 ml castor sugar; 200 ml plain yoghurt double cream; lemon zested; 160 ml fine polenta or yellow mealie meal; 175 g almonds ground; 250 ml jam raspberry; 125 ml jam raspberry; orange juice only; fresh fruit

Recipe Disclaimer

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Ingredients (10)

6	eggs — seperated
250 ml	castor sugar
200 ml	plain yoghurt — double cream
	lemon — zested
160 ml	fine polenta or yellow mealie meal
175 g	almonds — ground
250 ml	jam — raspberry

TOPPING

125 ml	jam — raspberry
	orange — juice only
	fresh fruit

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Method:

Preheat the
oven to 180°C. Grease two 19 x 8cm loaf tins with non-stick spray and line with baking
paper.

1. Beat the egg yolks and 200ml of the
sugar until thick and pale yellow. Beat in the yoghurt and lemon zest. Using a large
metal spoon, fold in the polenta or mealie meal and ground almonds.

2. Whisk the
egg whites until stiff peaks form. Add the remaining sugar in two parts, whisking
after each addition until the sugar has dissolved. Fold into the polenta mixture.

3. Spoon half
the batter into the prepared tins. Add 60ml (¼c) of the jam and, using a skewer,
swirl it through the batter to create a marbled effect. Add the remaining batter
and repeat the marbling. Bake for 45 minutes or until a skewer inserted in the middle
comes out clean. Cool in the tins for 10 minutes then turn out onto a cooling rack.

4. Topping: Just before serving, mix the
jam and orange juice and drizzle over the cake. Top with fresh fruit if you like.