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Posts Tagged ‘cake’

It’s late Wednesday morning, and even though I have to show up at work later this afternoon, I’m here tying an new entry in my abandoned food blog. Since leaving school I have felt free and liberated, but somehow I keep feeling like my 2 days off aren’t enough! That might be a universal feeling…

I’ve been cooking every week, going out to eat every week and sometimes even taking photos of the food I make — the photos never make it off my computer! Yesterday was an exception, as I got out of work at 3pm, and when I arrived back home I spied a new magazine on the table. When I ripped off the plastic I saw it was my monthly issue of Delicious. I’ve been really keen to cook cakes, biscuits and pastries every week so that I can get the most use out of my brand new cake stand and immediately decided on this delicious sounding little cake make with olive oil and white wine. Two of my favourite food ingredients. In about an hour and a half a I had this beautiful cake with a missing wedge perched on my cake stand calling my name every time I passed by. A slice of this cake straight out of the oven offers a delicate, crunchy crumb due to the addition of polenta. The day after, you get a bite that’s more firm, yet still delicate with a more uniform mouth feel — the polenta seems to have absorbed some of the moisture of the cake and made it easier to slice (read: too easy to eat).

If you want something a bit different, with a smooth mouth feel that’s not lent to butter than this is your cake. I can practically hear it beckoning me to life the cake dome and have another slice. It’s not even mid-day and I’ve already had two!

White Wine, Olive Oil and Polenta Cake

2 eggs

250 g castor sugar

150 ml white wine (like a sauv blanc or riesling)

150 ml olive oil

1 tps vanilla extract

the fine zest of 1 large lemon

175 g plain flour

1.5 tsp baking powder

85 g polenta

icing sugar, to dust

your favourite ice cream, to serve

Preheat your oven to 160 . Grease and line the base and sides of a 24 cm springform cake pan. Place the eggs and sugar in a clean bowl and whisk until the mixture is thick enough to form ribbons when you trail the surface. Next, gently beat in the white wine, olive oil, vanilla and lemon zest. Sift over the flour and baking powder. Finally, using a metal spoon (I used wooden…), fold in the polenta until just combined. Pour your mix into the cake pan and bake for about an hour until a skewer inserted in the centre of the cake comes out clean. Allow the cake to cook for about 15 minute in the pan before removing it from the springform and transferring it to your serving plate or glorious cake stand. Dust your slice with icing sugar for effect and enjoy with ice cream for happiness.

Stay tuned for review of Gill’s Diner and 100 Mile Cafe…

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