Polenta and chocolate marble cake

8-12 servings Preparation: 10 mins By Carmen Niehaus
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Ingredients (11)

250 ml castor sugar
125 ml water
5 ml vanilla — essence
2 ml vanilla — extract
2 large oranges, apples or pears, unpeeled and sliced
4 eggs
250 ml castor sugar
5 ml vanilla — essence
250 ml flour — self-raising
250 g maize meal — polenta
100 g dark chocolate — melted
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Preheat the oven to 180 °c. Grease an 18 cm ring cake tin
with margarine and dust with cake flour.

1. Syrup heat all the ingredients except the fruit in a
saucepan, stirring until the sugar has dissolved. Add the fruit and simmer
gently for 10 minutes. Remove from the heat and set aside.

2. Cake beat together the eggs, caster sugar and vanilla
essence or extract until pale and fluffy.

3. Sift the self-raising flour and fold in with the polenta.

4. Arrange some of the fruit slices in the bottom of the
cake tin and spoon the batter on top.

5. Add the chocolate and, using a skewer, swirl it through
the batter to create a marbled effect. Bake for 35-40 minutes or until a skewer
inserted in the middle of the cake comes out clean. Cool for about 10 minutes. Run
a knife along the inside of the tin and turn the cake out. Spoon the remaining
fruit and syrup on top and serve.


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