Passionfruit and polenta cake

Passionfruit and polenta cake

By
From
Turkish Flavours
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
250g passionfruit pulp
2 cups sugar
3 eggs
125g greek-style plain yoghurt
100g unsalted butter, melted
3 tablespoons olive oil
1 cup polenta
1 1/2 cups self-raising flour
1 tablespoon baking powder

Method

  1. Preheat the oven to 160°C. Grease and flour a 27 cm springform tin.
  2. Combine the passionfruit pulp, 1 cup of the sugar and 3 tablespoons water in a saucepan. Cook the syrup for about 5 minutes, or until it comes to the boil. Set aside to cool.
  3. Beat the eggs and remaining sugar together until pale and creamy. Add the yoghurt, butter, oil and polenta and mix until thoroughly combined. Fold in the flour and baking powder.
  4. Pour the mixture into the tin. Bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Pour the cold syrup over the hot cake. Leave in the tin to cool. Serve at room temperature.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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