| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury’s, Sainsbury12 |
6 |
servings |
INGREDIENTS
| 125 |
g |
Polenta; (4oz) |
| 250 |
g |
Plain flour; (8oz) |
| 1 |
|
Heaped teaspoon baking powder |
| 150 |
g |
Golden caster sugar; (5oz) |
|
|
Grated zest of 1 orange |
| 150 |
g |
Unsalted butter; (5oz) |
| 1 |
tb |
Orange juice |
| 1 |
md |
Size egg |
| 1 |
tb |
Olive oil |
| 250 |
g |
Punnet frozen cranberries |
| 50 |
g |
Demerara sugar; (2oz) |
| 2 |
|
Rounded teaspoons polenta |
INSTRUCTIONS
FOR THE POLENTA CAKE
FOR THE FILLING
Preheat oven to 180 C, 350 F, Gas Mark 4.
Butter a 10cm (4 inch) loose bottomed cake tin.
Place the polenta, flour, baking powder and caster sugar in a food
processor with the orange zest, process to combine.
Add the butter and process until it resembles fine breadcrumbs.
Combine the orange juice, egg and oil together, with the motor
running slowly pour into the processor through the feeder tube.
Once combined, stop the machine and press two thirds of the dough
into the prepared tin.
Combine all the filling ingredients together and pile onto the base,
leaving a border of about 1cm ( 1/2 inch) round the edge.
Crumble over the remaining mixture and cook in the oven for 45-50
minutes until golden brown.
Converted by MC_Buster.
NOTES : An alternative to a traditional style cake.Ideal served with
cream or creme fraiche.
Converted by MM_Buster v2.0l.
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