Another wonderfully delicious polenta cake.
Preheat the oven to 180C
In a pan over medium heat, add the butter and sugar, melting and stirring to combine – it's done when the mixture begins to bubble, ~2 minutes. Add the pears, tossing to coat with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.
Combine polenta, flours, baking powder, salt and ginger powder in a mixing bowl. In a separate bowl, combine milk, olive oil, maple syrup/sugar, and figs.
Combine the wet and dry ingredients, then pour into the baking dish, spreading batter out with a spatula.
Lay the pears on top of the cake batter, drizzling over the remaining syrup.
Sprinkle with a little brown sugar and the roughly chopped walnuts.
Bake for 35-40 minutes, or until golden and a cake tester comes out clean.
Ingredients
Directions
Preheat the oven to 180C
In a pan over medium heat, add the butter and sugar, melting and stirring to combine – it's done when the mixture begins to bubble, ~2 minutes. Add the pears, tossing to coat with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.
Combine polenta, flours, baking powder, salt and ginger powder in a mixing bowl. In a separate bowl, combine milk, olive oil, maple syrup/sugar, and figs.
Combine the wet and dry ingredients, then pour into the baking dish, spreading batter out with a spatula.
Lay the pears on top of the cake batter, drizzling over the remaining syrup.
Sprinkle with a little brown sugar and the roughly chopped walnuts.
Bake for 35-40 minutes, or until golden and a cake tester comes out clean.