Fig, Orange, Cardamom & Polenta Cake
The jammy sweetness of our figs is the perfect partner to the fudgy, toothsome crumb of the polenta and almonds. The orange and cardamom bring fragrance, and there is a grown-up hint of bitterness from the olive oil. A comforting mid-afternoon cake, ideal for the shortening days.
Cook's notes
The crumb and rise of this cake rely on whisking the eggs and sugar for a long time to incorporate air. A food mixer is ideal for the job, but you can do it by hand if you are prepared to spend a good 5 mins on the task. For the lightest results, you need to bring the wet and dry ingredients together without overmixing. Avoid using an electric mixer for this bit; use a spatula or wooden spoon instead.
Ingredients
- 250g figs
- 100g quick cook polenta
- 100g self-raising flour
- 75g ground almonds
- ½ tsp ground cardamom
- 1 orange
- 180g caster sugar
- 3 eggs
- 120ml olive oil, plus extra for greasing
- pinch of salt
Method
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Step 1
Turn your oven to 160˚C/Gas 3 to preheat. Lightly grease a 20cm spring form cake tin with olive oil and then line it with baking parchment.
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Step 2
Halve the figs and place them face down in the baking tin.
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Step 3
Tip the polenta, flour, almonds and cardamom into a mixing bowl with a pinch of salt. Mix together well.
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Step 4
Finely zest the orange into a separate mixing bowl. Add the sugar and crack in the eggs. Whisk everything together until light, foamy, and at least doubled in size (see tips).
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Step 5
Keep whisking and add 120ml of olive oil in a slow steady stream. As soon as it is all incorporated, stop whisking, so as not to risk splitting the mixture.
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Step 6
Now add all the dry ingredients into the bowl and fold together, gently but firmly, until everything is just incorporated and you no longer see any dry lumps.
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Step 7
Scrape the mixture into the cake tin and level it with the back of a spoon. Transfer to the oven and bake for 40 mins, or until a skewer or knife tip comes out clean. Leave it to cool in the tin.
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Step 8
While the cake is cooling but still warm, juice the orange. Lightly prick the top of the cake all over with a skewer or knife tip and spoon the juice across the cake. Once completely cooled, flip the cake upside down and unclip the tin, so the figs are at the top. Serve in generous slices. It will keep well for 3-4 day in an airtight container.