Moist and soft with a slight crumble, this cake is wonderfully moreish. The swirled jam adds just the right amount of sweetness – perfect for that afternoon cup of tea or coffee. If serving for dessert, the fruit nectar jellies are a delicious accompaniment. 

Polenta and olive oil cake: Serves 10-12

3 large free-range eggs
¾ cup caster sugar
½ tsp Sal de Añana spring salt
¾ cup Colonna extra virgin olive oil (EVO)
1 tsp Heilala vanilla extract
Finely grated zest and juice of 2 lemons
½ cup La Grande Ruota white or yellow quick cook polenta
1 cup ground almonds
½ cup Girolomoni Organic ‘00’ flour or gluten-free flour
1 tsp baking powder
¹/³ cup Alain Milliat morello cherry or raspberry 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. 

Fruit nectar jellies: Serves 6-8

3 Sabato gelatine leaves
330ml Alain Milliat red peach nectar
3 Tbsp Escuminac late harvest maple syrup

Soak gelatine leaves in a bowl of cold water to soften. Bring fruit nectar and ¼ cup water just to the boil in a pot. Remove from the heat then stir in
the maple syrup.

Squeeze the gelatine to remove as much liquid as possible then add the gelatine to the nectar, whisk until dissolved. Pour into small serving glasses and allow to set in fridge for 3-4 hours.



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