Kathy's Rosemary, Olive Oil and Orange Polenta Cake - Filippo Berio
A quick, moist polenta cake infused with rosemary, olive oil, and orange—perfect for dessert or tea time. Serves 12.
Ingredients
- 1 tbsp rosemary, chopped
- 25g self raising flour
- 1/2 tsp baking powder
- 85g ground almonds
- 65g polenta
- 30g caster sugar
- 2 eggs
- 100ml Filippo Berio Extra Virgin Olive Oil
- Icing sugar (For dusting)
- 1 orange
- 100g demerara sugar
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