White Wine, Olive Oil and Polenta Cake

This is an awesome cake, with subtle flavours. What’s even better is that it’s dairy free – which is handy. Goes really well with poached pears and ice cream.

Serves 8

Ingredients

2 eggs

250g caster sugar

150ml white wine (such as Sauvignon Blanc or Riesling)

150ml olive oil

1 tsp vanilla extract

Finely grated zest of 1 large lemon

175g plain flour

1 1/2 tsp baking powder

1 1/2 cup (85g) instant polenta

icing sugar to dust

Method

Preheat the oven to 160C. Grease and line the base and sides of a 24cm spring form cake pan.

Place eggs and sugar in large bowl. Using electric hand whisk, whisk the mixture for 10 minutes or until thick enough to form ribbons when you trail it on the surface. Gently beat in the white wine, olive oil, vanilla and lemon zest.

Sift over the flour and baking powder. Gently fold in with a metal spoon until just combined, then fold in the polenta. Pour the mixture into the prepared pan and bake for 1 hour or until a skewer inserted in the centre comes out clean.

Allow the cake to cool slightly in the pan (for about 15 minutes), then remove and carefully transfer to a serving plate. Lightly dust the top with icing sugar, then slice and serve warm.

Can be served with poached pears and ice cream.