vernazza olive oil & polenta cake
Rated 5.0 stars by 1 users
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
- Preheat the oven to 170°C fan-forced (190°C conventional).
- Grease a 22-cm x 12-cm loaf tin with butter and dust with flour.
- Sift the plain flour and potato flour into a bowl and set aside.
- Add the butter, oil, and sugar to the bowl of a stand mixer and cream using the whisk attachment.
- Add the whole eggs one at a time while mixing, waiting until each is incorporated before adding the next.
- Add the vanilla seeds and extra egg yolk and mix until incorporated.
- Fold in the flour mix, followed by the polenta, and mix until incorporated.
- Pour into the prepared tin and bake for about 45 minutes, until golden and a skewer comes out clean.
- Set the cake aside to cool before taking out of the tin and slicing.