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Recipe

Apricot, polenta and pine nut cake

A light and exquisite apricot, polenta and pine nut cake from New Zealand Woman's Weekly.

Nov 17, 2007 6:00pm
  • 1 hr cooking
  • Makes 1
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Ingredients

Apricot, polenta and pine nut cake
  • 165 gram butter, softened
  • 2/3 cup caster sugar
  • 2 eggs
  • 1 cup self-raising flour, sifted
  • 1/3 cup polenta
  • 1/2 cup chopped dried apricots
  • 70 gram packet pine nuts, lightly toasted
  • finely grated zest of 1 lemon
  • 2/3 cup orange juice
  • icing sugar, to dust

Method

Apricot, polenta and pine nut cake
  • 1
    Heat oven to 160C fan bake. Grease a 22cm round cake tin and line the base with non-stick baking paper. Place butter and sugar in a bowl and beat until pale and creamy.
  • 2
    Beat in eggs, one at a time. Fold in the flour, polenta, apricots, pine nuts and lemon zest in two batches, alternating with the orange juice.
  • 3
    Spread the mixture into the prepared cake tin and smooth the surface. Bake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
  • 4
    Remove to cool in the tin. When cool, remove from tin, lightly dust with icing sugar and slice evenly to serve with cream or yoghurt, if desired.

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