Plum & polenta cake

Who ate all the cakes?

I made this cake recently when I had a friend to stay for the weekend.

It is a variation on the rhubarb polenta cakes which we did earlier in the summer; perhaps the plums work even better, taste wise, than the rhubarb although I thought the cake was a little wet. Nobody else seemed to mind though.

For those of you who fancy a spot of baking now, you could make this cake successfully with other fruits too.

I think apricots or peaches would work a treat …. but I would replace the vanilla with almond essence to mirror the flavour of the stone of the fruits!

Serves 10 – 23cm springform, buttered and base lined

You’ll need:

500g fruit, washed and cut into pieces

250g Fairtrade golden caster sugar

150g plain flour

155g polenta -t he quick cook variety

1 tsp bicarb of soda

1/4 tsp sea salt

1 tsp ground cinnamon

2 large free range eggs

1 tsp vanilla (or almond) essence

125g softened, unsalted butter

250g live bio yoghurt

Method:

1. preheat the oven to 180C/gasmark 4

2. mix the fruit with 100g of the sugar

3. mix the flour, bi-carb, cinnamon + cornmeal

4. whisk the eggs + essence in a jug

5. in another bowl, cream the butter + remaining sugar and slowly add the egg mixture

6. then add the flour mixture alternately with the yoghurt: don’t over-mix!

7. gently fold the fruit pieces thru the mixture

Bake in a pre-heated oven for approx. 1 hour and let the cake cool completely before removing from the tin.

Yummy, with a cup of coffee but equally good as a pudding with single cream/blob of mascarpone or ricotta or perhaps even vanilla ice cream.

Monique

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