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Ingredients
- 125 gm Polenta, (4oz)
- 250 gm Plain flour, (8oz)
- 1 x Heaped tsp. baking pwdr
- 150 gm Golden brown caster sugar, (5z) Grated zest of 1 orange
- 150 gm Unsalted butter, (5z)
- 1 Tbsp. Orange juice
- 1 med Size egg
- 1 Tbsp. Extra virgin olive oil
- 250 gm Punnet frzn cranberries
- 50 gm Demerara sugar, (2oz)
- 2 x Rounded tsp. polenta
Directions
- Preheat oven to 180 C, 350 F, Gas Mark 4.
- Butter a 10cm (4 inch) loose bottomed cake tin.
- Place the polenta, flour, baking pwdr and caster sugar in a food processor with the orange zest, process to combine.
- Add in the butter and process till it resembles fine breadcrumbs.
- Combine the orange juice, egg and oil together, with the motor running slowly pour into the processor through the feeder tube.
- Once combined, stop the machine and press two thirds of the dough into the prepared tin.
- Combine all the filling ingredients together and pile onto the base, leaving a border of about 1cm ( 1/2 inch) round the edge.
- Crumble over the remaining mix and cook in the oven for 45-50 min till golden.
- NOTES : An alternative to a traditional style cake.Ideal served with cream or possibly creme fraiche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 474 | |
| Calories from Fat 211 | 45% |
| Total Fat 23.98g | 30% |
| Saturated Fat 13.46g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 226mg | 9% |
| Potassium 109mg | 3% |
| Total Carbs 57.67g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 8.84g | 6% |
| Protein 6.95g | 11% |
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