Olive Oil and Polenta Cake with Vermouth Pears Recipe
Australian Gourmet Traveller Italian cake recipe for olive oil and polenta cake with vermouth pears
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Cooking tools:
- Hand mixer
- Sifter
- Mixing bowl
- Tube pan
- Oven
- Cooling rack
- Skewer
- Measuring spoon
- Pitcher
- Roasting pan
- Spatula
- Spoon
- Microplane
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
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