White Wine, Olive Oil and Polenta Cake

Serves 8

Ingredients

• 2 eggs

• 250g caster sugar

• 150ml white wine (e.g. Sauvignon Blanc or Riesling)

• 150ml olive oil

• 1 tsp vanilla extract

• Zest of 1 large lemon, finely grated

• 175g plain flour

• 1½ tsp baking powder

• 1½ cups (85g) instant polenta

• Icing sugar, to dust

Instructions

Preheat & Prep

1. Preheat oven to 160°C (fan-forced or conventional).

2. Grease and line the base and sides of a 24cm springform cake pan.

Whisk the Wet Ingredients

1. In a large bowl, use an electric hand mixer to whisk eggs and sugar for 10 minutes—until thick and pale, forming ribbons when drizzled.

2. Gently beat in white wine, olive oil, vanilla extract, and lemon zest.

Incorporate Dry Ingredients

1. Sift flour and baking powder over the mixture.

2. Fold in gently with a metal spoon until just combined.

3. Add polenta and fold through until fully incorporated.

Bake

1. Pour batter into prepared pan.

2. Bake for 1 hour, or until a skewer inserted into the centre comes out clean.

Cool & Serve

1. Let cake cool in pan for 15 minutes before carefully transferring to a serving plate.

2. Lightly dust with icing sugar.

3. Slice and serve warm—with poached pears and cream if you fancy an extra flourish.