Recipe of the Week
Apple & Polenta Cake
250 g butter room temperature
250 g caster sugar
150 g fine polenta
100 g flour
2 teaspoons baking powder
4 extra-large eggs
1 teaspoon vanilla extract
3 apples peeled, cored and chopped
Pre-heat the oven to 180°c and line a 20cm cake pan with baking paper.
Cream together the butter and the sugar until light and fluffy.
Mix together the polenta, flour and baking powder in a separate bowl.
Add the polenta mixture and the eggs alternating between the two beginning and ending with the polenta mixture, to the sugar and butter and mix well after each addition.
Add the vanilla and chopped apples and mix well.
Scrape the batter into the prepared cake pan and place in the oven.
Bake for 35-40 minutes until a skewer inserted comes out with moist crumbs. If the cake browns too much for your liking, simple place a piece of tin foil over the top half way through baking.
Remove from the oven and allow to cool before turning out.
Serve with STewed rhubarb & fresh cream