1 Tbsp candied orange peel, finely diced
3 tsp baking powder
1 cup caster sugar
3 large free-range eggs
150g , at room temperature
1 large apple, pear or persimmon - peeled, cored, quartered and thinly sliced
2 tsp brown sugar
½ cup , chopped
Preheat oven to 190°C. Grease a 25cm springform cake tin. Dust with flour.
Combine polenta, flour, orange peel and baking powder in a medium bowl. In a large bowl or food processor, combine sugar, milk, eggs and salt. Beat until foamy. Add dry ingredients slowly and mix until smooth. Add butter and blend well. Spoon batter into prepared tin. Arrange fruit in overlapping circles over mixture. Sprinkle walnuts and sugar over the fruit. Dot with butter.
Bake at 190°C for 10 minutes, then reduce heat to 175°C for 40-50 minutes.
Before serving, drizzle vanilla syrup over the cooked cake. Serve warm or at room temperature.
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