Fresh Figs & Orange Polenta Cake
Ingredients
- 125 g fine cornmeal
- 100 g almonds
- 150 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 finely grated orange zest
- 130 g caster sugar
- 80 ml oil
- 60 ml freshly squeezed orange juice
- 120 ml milk
- 120 g yogurt
- 1 tsp orange blossom extract
- 4 figs
Orange syrup:
- 2 tbsp honey
- 1 tsp orange blossom extract
- 30 ml fresh orange juice
Instructions
- Preheat the oven to 180 °C/ 356 ℉ and grease your skillet with butter or oil.
- Remove the stems from the figs and slice evenly into rounds and arrange on the base of the skillet.
- In a large bowl, combine well the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt.
- Add the orange zest, sugar, oil, orange juice, milk, yogurt and orange blossom extract and whisk well until lump free.
- Pour the batter over the figs in the skillet.
- Bake for 30-40 mins until a skewer comes out clean.
- Let the cake rest on a cooling rack for 5-10 mins and then carefully turn upside down.
- Meanwhile make the syrup by whisking the ingredients together, try it for sweetness – I don’t like cakes that are too sweet but add a little extra sweetness if you prefer. Drizzle the orange syrup over the cake whilst it is still warm.
Notes
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