Fig and Polenta Cake with Cinnamon Recipe
Sep 13, 2008
Growing up in Sydney we had a lone fig tree in our backyard, not sure why or where it came from, but we were excited when we were able to pick the figs (or reach to pick them). Most often, the birds would have picked at them first, but we did find some gems.
When I see figs being sold at the Ferry Building farmer’s market I can’t leave without buying a punnet. This time around rather then eating the figs as a snack, I decided to cook something with them. This fig and polenta cake recipe has been on my to do list since winter. I was intrigued by the polenta and almond meal combination.
Here is what we like about the cake, it’s not overly sweet, it tastes healthy and hearty and it’s rich and flavorful. The polenta adds a unique texture and taste to the cake. Plus it’s amazing with fresh fruit—a perfect combination. My friend Steve also mentioned that an Ethiopian blend of coffee would be a great accompaniment as the blend is very light, with a fruity aroma. High tea/coffee anyone?
||large figs or 12 small figs, sliced in half
||sticks unsalted butter
||cups super fine sugar
||cups all purpose flour
||teaspoon baking powder
||cup almond meal
||lemon, zested and juiced
Preheat oven to 350 degrees. Line the base of a 8 inch diameter spring form tin with greaseproof paper and lightly grease.
Cut figs in half and arrange on the bottom of the tin, skin side up.
Cream the butter and 4 cups of super fine sugar until light and fluffy. Gradually add eggs. Fold through flour, baking powder, polenta, almond meal and cinnamon. Puree remaining figs and stir through cake mix with lemon juice. Pour into cake tin and bake in oven for 1 hour or until golden and risen. Place on a cooling rack.
Bring remaining sugar, water and lemon rind to the boil for 2 minutes. Allow to cool. Remove cake from tin and place on a plate upside down. Pour over syrup.
Serve with fresh figs.
Other Ingredients Used