This golden, rustic polenta cake is a celebration of sunny citrus, rich olive oil, and nutty ground almonds, with a beautiful swirl of Morello cherry jam for a tart-sweet finish. Lightly textured with polenta and delicately scented with Heilala vanilla and lemon zest, it’s both wholesome and elegant. Finished with a dusting of icing sugar, this cake makes a perfect afternoon treat or light dessert
Serves 10-12
3 large free-range eggs
¾ cup caster sugar
½ tsp Sal de Añana spring salt
¾ cup Pons extra virgin olive oil (EVO)
1 tsp Heilala vanilla extract
Finely grated zest and juice of 2 lemons
½ cup La Grande Ruota yellow quick cook polenta
1 cup ground almonds
½ cup Girolomoni Organic ‘00’ flour or Kate Fay gluten-free flour
1 tsp baking powder
⅓ cup Alain Milliat Morello cherry jam
Icing sugar for dusting
Preheat the oven to 160°C. Lightly oil a 24cm springform cake tin.
In a bowl, use an electric mixer to whisk the egg, sugar and salt together until pale and thick. Beat in the EVO, vanilla, lemon zest and juice.
Stir in the polenta, ground almonds, flour and baking powder.
Pour batter into prepared cake tin. Working quickly so the jam doesn’t sink, dollop jam over the surface and then drag a toothpick through the jam to create swirls.
Bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin for 15 minutes then turn out to cool completely. Dust with icing sugar to serve.
Recipe by Julie Le Clerc
