Fig and Polenta Cake

Serves 12


7 semi-dried figs, cut in half
200g unsalted butter
200g demerara sugar
7g salt
3 whole eggs
5g vanilla extract
200g almonds
100g polenta
50g breadcrumbs
3 orange zest
5g orange blossom water


Pre-set oven to 170’C. Line the baking tin and arrange the fig halves on the bottom flat side to the base of the tin. Place the butter, sugar and salt in a bowl and cream together.

Slowly add the eggs making sure you emulsify. Add the extract, then add the almonds, polenta and breadcrumbs and mix well to combine. Add the orange zest and orange blossom water and mix together.

Place the mixture into the tin and spread out evenly. Place in the oven and bake for approximately 25-30 minutes. Allow to cool before demoulding and serving.

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