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  • Cranberry Polenta Cake

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    Cranberry Polenta Cake
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 125 gm Polenta, (4oz)
    • 250 gm Plain flour, (8oz)
    • 1 x Heaped tsp. baking pwdr
    • 150 gm Golden brown caster sugar, (5z) Grated zest of 1 orange
    • 150 gm Unsalted butter, (5z)
    • 1 Tbsp. Orange juice
    • 1 med Size egg
    • 1 Tbsp. Extra virgin olive oil
    • 250 gm Punnet frzn cranberries
    • 50 gm Demerara sugar, (2oz)
    • 2 x Rounded tsp. polenta

    Directions

    1. Preheat oven to 180 C, 350 F, Gas Mark 4.
    2. Butter a 10cm (4 inch) loose bottomed cake tin.
    3. Place the polenta, flour, baking pwdr and caster sugar in a food processor with the orange zest, process to combine.
    4. Add in the butter and process till it resembles fine breadcrumbs.
    5. Combine the orange juice, egg and oil together, with the motor running slowly pour into the processor through the feeder tube.
    6. Once combined, stop the machine and press two thirds of the dough into the prepared tin.
    7. Combine all the filling ingredients together and pile onto the base, leaving a border of about 1cm ( 1/2 inch) round the edge.
    8. Crumble over the remaining mix and cook in the oven for 45-50 min till golden.
    9. NOTES : An alternative to a traditional style cake.Ideal served with cream or possibly creme fraiche.

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