Name: Olive oil polenta cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 300 g castor sugar; 250 g polenta; 200 g almonds ground; lemon zest only; 1,5 tsp Robertson's baking powder; 1/4 tsp salt; 4 eggs beaten; 225 ml olive oil extra virgin; cream double thick, to serve; raspberries to serve

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Ingredients (10)

300 g	castor sugar
250 g	polenta
200 g	almonds — ground
	lemon — zest only
1,5 tsp	Robertson's baking powder
1/4 tsp	salt
4	eggs — beaten
225 ml	olive oil — extra virgin
	cream — double thick, to serve
	raspberries — to serve

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Method:

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.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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