Polenta cake with pine nuts and dried fruit

Polenta cake with pine nuts and dried fruit

By
From
A la Grecque
Serves
12
Photographer
Mark Roper

This is a hearty cake that is lovely to serve with cheese for afternoon tea or supper. I often make it to take when we go camping. It makes an excellent sustaining breakfast in the absence of fresh bread or muesli and after a long day travelling or bush-walking it’s a great reviver when served with a cup of tea. It keeps well.

Ingredients

Quantity Ingredient
850ml water
400g polenta
1 teaspoon salt
3 tablespoons olive oil
60g butter
2 eggs, lightly beaten
100g pine nuts, toasted, plus extra to decorate (optional)
150g raisins
150g dried figs, sliced
4 tablespoons raw sugar
3 tablespoons fennel seeds
250g plain flour

Method

  1. Preheat the oven to 180ºC and grease and line a 23 cm cake tin.
  2. Bring the water to a boil in a heavy-based saucepan. Pour in the polenta in a thin stream, stirring all the time. Lower the heat to a simmer and add the salt and oil. Simmer for 15 minutes, stirring continuously. It will be very thick. Remove from the heat and stir in the butter. Add the eggs and stir them in well. Next, add the pine nuts, raisins, figs, sugar and fennel seeds and mix thoroughly. Sift on the flour and stir it in.
  3. Spoon the mixture into the cake tin, then press it in smoothly with wet hands. Cover the top with some extra pine nuts if you wish. Bake for 40 minutes then remove from the oven and turn out of the tin while warm. Serve with Parmigiano Reggiano or gorgonzola.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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