Olive Oil and Polenta Cake with Vermouth Pears Recipe

Ingredients

• 3 eggs, at room temperature
• 220 gm (1 cup) caster sugar
• 80 ml (1/3 cup) olive oil
• 2 lemons, finely grated rind and juice only
• 1 tsp vanilla extract
• 190 gm coarse polenta
• 75 gm (½ cup) plain flour
• 1½ tsp baking powder
• Vermouth pears
• 110 gm (½ cup firmly packed) brown sugar
• 250 ml (1 cup) sweet red vermouth
• 8 fresh bay leaves
• 8 pieces of lemon rind, removed with a vegetable peeler
• 4 firm Packham pears, peeled, cored and halved lengthways