In the January/February 2013 edition of the Coles food magazine (the free one) there was a recipe just screaming out to be baked. Nectarine polenta cake. I made it tonight using peaches instead of nectarines - it's easy, it's delicious and here it is.. ENJOY!
Original Nectarine version can be found here - coles.com.au
150g butter, at room temperature, chopped 1/4 cup caster sugar 2 tsp vanilla essence 3 eggs 1 cup polenta 100g almond meal 1 tsp baking powder 200g plain yoghurt peaches, apricots, nectarines - whatever takes your fancy really - I used peaches :) 1. Preheat oven to 180° or 160° fan forced. Grease a 20cm square cake tin and line base with baking paper. 2. Using a mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition. Fold in polenta, almond meal, baking powder and yoghurt. 3. Spoon into prepared tin and smooth the top. Lay fruit pieces on the surface being careful not to press down as the fruit will sink slightly during cooking. Bake for 55 minutes - until risen, golden brown and just firm when touched lightly in the centre. I always use the 'if the skewer comes out clean trick' it's cooked. 4. Leave in tin for 5 minutes. Invert onto a wire rack, remove paper then flip right side up and allow to cool. We had ours with home made choc-chip ice-cream but you can have it with whatever you like. Dust with icing sugar, serve with a big splodge of cream - whatever floats your boat. Best served fresh out of the oven while still warm - as if it would last any longer anyway.. Thanks Coles! * The other day I discovered a packet of polenta that had a gluten warning on the side so be sure to read your labels. Polenta itself is gluten free but there could be a contamination issue if produced on the same line as other gluten containing foods so be careful.