Polenta and Plum Syrup Cake
Cooking Time
Serves
Preparation Time
Ingredients
This polenta and plum syrup cake makes a wonderful edition to the perfect Sunday tea.
For the cake:
125g unsalted butter, (at room temperature)
220g caster sugar
250ml Greek yoghurt
3 eggs, separated
zest of 1 orange
1 tspn cinnamon
125g plain flour
2 tspns baking powder
125g Merchant Gourmet Polenta
55g ground almonds
80ml milk
handful of blanched halved almonds for decorating
200g soft dried plums or prunes, stoned and halved
For the syrup:
250ml water
100g granulated sugar
juice of 2 oranges
Instructions
Preheat the oven to 180°C, (350°F), gas mark 4 and then grease and line an 8½ inch cake tin with baking paper. Put the butter and sugar in a bowl and whisk with an electric beater. Beat in the yoghurt, egg yolks, orange zest and cinnamon. Sift the flour together with the baking powder and mix in a bowl with the Merchant Gourmet Polenta and ground almonds. Add these dry ingredients to the batter (not including the almonds or dried fruit) and mix to combine. Finally, add the milk.
In a separate bowl, whisk the egg whites until soft peaks form and fold lightly into the batter. Pour the mixture into the cake tin and decorate the top with the blanched almonds and halves of dried plums or prunes. Bake for 45-50 minutes or until the cake is golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin.
To make the syrup put the sugar, orange juice and 250ml water in a small pan. Heat gently until the sugar has dissolved, then bring up to the boil and simmer for 5 minutes. Pour the hot syrup over the cake and leave to cool. Serve and enjoy.
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