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Orange, olive oil and polenta cake


With Simon Holst

This simple cake makes an interesting dessert and a good conversation starter! The olive oil adds to the fruity flavour while the polenta gives an interesting, slightly crunchy texture.

For a 23cm cake
Cost per serving: $0.65
Time to prepare: about 40 minutes

Shopping:

zest and juice of 1 orange
1/2 cup extra virgin olive oil (or other vegetable oil)
2 large (size 7) eggs
1/2 tsp salt
1 cup sugar
1 1/4 cups self raising flour
1/2 cup instant polenta

Method:

Preheat the oven to 180C.

Zest the orange and place the zest in a large bowl. Squeeze the juice from the orange and make it up to half a cup with a little water if required.

Add the orange juice, oil and eggs and salt to the bowl and whisk to combine. Measure in the sugar then whisk again until the mixture looks pale and creamy.

Measure in the flour and polenta and stir to combine.

Pour the batter into a baking paper lined and non-stick sprayed 23cm round tin and bake at 180C for 25-30 minutes. Leave to cool for 5-10 minutes in the tin before removing and cooling completely on a rack.

Dust with icing sugar just before serving with a little lightly whipped cream, yogurt or icecream.

(TX: 20 September 2011)


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