vernazza olive oil & polenta cake

Author

Karen Martini

Servings

8

Ingredients

• 200g plain flour
• 1 tbsp potato flour
• 50g unsalted butter
• 200ml Mount Zero Arbequina Extra Virgin Olive Oil
• 225g caster sugar
• 4 extra large eggs, plus one yolk
• 1 vanilla bean, split lengthways, seeds scraped
• 1 ½ tbsp fine polenta

Directions

1. Preheat the oven to 170°C fan-forced (190°C conventional).
2. Grease a 22-cm x 12-cm loaf tin with butter and dust with flour.
3. Sift the plain flour and potato flour into a bowl and set aside.
4. Add the butter, oil, and sugar to the bowl of a stand mixer and cream using the whisk attachment.
5. Add the whole eggs one at a time while mixing, waiting until each is incorporated before adding the next.
6. Add the vanilla seeds and extra egg yolk and mix until incorporated.
7. Fold in the flour mix, followed by the polenta, and mix until incorporated.
8. Pour into the prepared tin and bake for about 45 minutes, until golden and a skewer comes out clean.
9. Set the cake aside to cool before taking out of the tin and slicing.