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Torta Rustica

Serves 8-12

Cake
1 cup Moretti polenta bramata
¾ cup Girolomoni flour
1 Tbsp candied orange peel, finely diced
3 tsp baking powder
1 cup caster sugar
½ cup Lewis Road Creamery milk
3 large free-range eggs
pinch of Iblea sea salt
150g Lewis Road Creamery butter , at room temperature
1 large apple, pear or persimmon - peeled, cored, quartered and thinly sliced

Topping
2 tsp brown sugar
½ cup Kernelz walnuts , chopped
1 Tbsp Lewis Road Creamery butter

To serve
1/3 cup Heilala vanilla syrup

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.

Sabato


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