Recipe of the Month

Tunisian Cake

Ingredients – Cake

45g Polenta
200g Caster Sugar
100g Ground Almonds
1½ teaspoons Baking Powder
215ml Olive Oil
4 eggs, lightly beaten
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons Icing Sugar

Ingredients – Syrup

45g Granulated Sugar
Juice of 1 orange & 1 lemon
1 small Cinnamon stick

Method

1. Grease and line a 21cm cake tin. Don’t be tempted to use a loose-bottomed tin as the mixture will leak out during cooking.
2. Mix the polenta, caster sugar, almonds and baking powder in a large bowl. With a wooden spoon beat in the oil, eggs and zests. Pour the mixture into the lined cake tin.
3. Place the cake tin in a COLD oven and turn it on at 180°C (170°C for a fan oven).
4. Bake for 35 – 40 minutes. Leave to cool in the tin for 5 minutes before turning out onto a wire rack.
5. Place the citrus juices with the sugar and cinnamon stick in a small pan, bring to the boil and simmer for 5 minutes.
6. Pierce the cake all over with a skewer and pour the syrup over the top whilst it is still warm.
7. Serve with a dusting of Icing sugar.