Apricot, Polenta and Pine Nut Cake
The pinenuts and polenta give this cake a lovely texture. Eat the cake as is, or serve as a dessert with a side of whipped cream.
- Heat oven to 160 degC fan bake. Grease a 22cm round cake tin and line the base with nonstick baking paper. Place butter and sugar in a bowl and beat until pale and creamy.
- Beat in eggs, one at a time. Fold in the flour, polenta, apricots, pine nuts (lightly toasted) and lemon (zest) in two batches, alternating with the orange juice.
- Spread the mixture into the prepared cake tin and smooth the surface. Bake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Remove to cool in the tin. When cool, remove from tin, lightly dust with icing sugar and slice evenly to serve with cream or yoghurt, if desired.