You may also like
Ingredients
- 500ml water
- 140g polenta or corn meal
- Pinch salt
- 11/2 tbsp extra virgin olive oil
- 125g caster sugar
- 60g pine nuts
- 180g dried figs, cut into small pieces
- 40g butter
- 1 egg
- 1 tsp finely chopped fresh rosemary
- 115g plain flour
- Icing sugar for dusting
Method
Preheat oven to 200C. Smear a 22cm cake tin with butter and coat with flour, tapping off excess. Bring water to the boil. Add polenta in a steady stream, stirring constantly. Add salt and olive oil. Continue to stir over a medium heat for 30 seconds or until starting to come away from the sides. Add sugar, pine nuts, figs, butter, egg, rosemary and flour and stir to combine. Spoon into cake tin and level with a spatula. Bake in oven for 45-50 minutes. While cake is still warm, loosen its sides from the tin and turn out onto a plate. Turn over onto a serving platter. Dust with icing sugar when completely cold.
