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Fruit and nut polenta cake
1
Preheat the oven to 190C/Gas5; grease and line a springform 20cm tin with baking paper;
2
Whisk the oil and caster in a large bowl, then whisk in the egg yolks and milk and fold in the carrot, walnuts and raisins;
3
Combine the polenta and ground almonds in a bowl, then sift in the baking powder and stir in the spices; stir into the carrot mixture
4
Whisk the egg whites in another bowl until they are stiff and fold them into the cake mixture in two batches;
5
Transfer the mixture to the cake tin and bake for 30-35 minutes until shrinking from the sides and a skewer inserted into the centre comes out clean;
6
Run a knife around the top edge of the cake, which will be very delicate and leave it to cool in the tin
7
Just before serving, spoon the yogurt over the cake.
8
Mix together the icing sugar and extra cinnamon, then dust over the cake and scatter over some dried cranberries if you wish