Cake with a twist

Fig, balsamic and polenta cake
Fig, balsamic and polenta cake

Fig, Balsamic and Polenta Cake

Serves 8



3 eggs

150g soft brown sugar

1 vanilla bean, seeds scraped or ½ tsp of vanilla bean paste

½ cup (125 ml) Bertolli Extra Virgin Gentle taste olive oil

75ml balsamic glaze

1 cup plain flour

100g polenta

1/4 teasp' baking powder

1 cup ground almonds

8 ripe figs, quartered

2 tbsp brown sugar



Preheat the oven to 180°C. Make sure you grease well a 24cm cake tin and line the base with baking paper.

Beat the eggs, sugar and vanilla bean seeds with hand-held electric beaters until creamy, then add the oil and balsamic glaze and beat for another few minutes.

Sift the flour, polenta and baking powder, add the ground almonds and mix until combined.

Add to the egg mixture and combine well.

Pour the batter into the cake tin and top with the figs.

Sprinkle the figs with the brown sugar and bake for 50-60 minutes or until a skewer comes out clean and the top of the cake is golden brown.

Leave the cake to cool in the tin. Slice and serve with your desired accompaniment.

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