DessertsOlive OilOrangeRosemary

Kathy’s Rosemary, Olive Oil and Orange Polenta Cake

A quick and easy store cupboard bake, it is moist and dense and would be perfect served with a dollop of Crème fraîche.

Prep Time: 5 mins
Cooking Time: 40 mins
12 people

Used in this recipe

Ingredients

1 tbsp rosemary, chopped
25g self raising flour
1/2 tsp baking powder
85g ground almonds
65g polenta
30g caster sugar
2 eggs
100ml Filippo Berio Extra Virgin Olive Oil
Icing sugar (For dusting)
1 orange
100g demerara sugar

Method

Whisk together the Filippo Berio Extra Virgin Olive Oil, eggs and demerara sugar in a jug.
Combine the polenta, almonds, flour, baking powder, orange zest and the rosemary in a bowl.
Stir the wet mix into the dry mix, then pour into a lined 7" cake tin and bake for 35 minutes at 160C.
Disolve the caster sugar in the juice of the orange over a low heat then boil for 1-2 minutes to make a syrup.
Prick the warm cake with a skewer or toothpick all over the top then brush with syrup.
Dust with icing sugar and serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.