Plum, Polenta & Poppy Seed Cake
The addition of quick-cook polenta gives this cake a soft texture to compliment the poppyseeds. Polenta absorbs a lot of water (about four times its weight), so a small amount goes a long way. This cake can also be made with other firm-fleshed stone fruit, as well as apples or pears later in the season with some warming spice such as cardamom or cinnamon.
Ingredients
- ½ cup 125ml olive oil
- ⅓ cup 70g sugar
- 3 eggs
- ½ cup 125ml yoghurt
- 1 tsp poppy seeds
- 1 cup 140g standard white flour or gluten-free flour
- ¼ cup 50g fine polenta (quick cook)
- 2 tsp baking powder
- 5-6 firm-fleshed plums - such as black doris or omega plums, cut into 2cm chunks (about 1 heaped cup)
- 1 tbsp extra sugar (optional)
Instructions
- Preheat oven to 170 degrees Celsius. Line and grease a 22cm round cake tin.
- In a mixing bowl whisk together the oil and sugar. Add the eggs, yoghurt and poppy seeds, and combine. Sift over the flour, polenta and baking powder, and use a spatula to gently fold together until half mixed.
- Toss the plums with the extra tablespoon of sugar (this is optional), add to the batter and mix until just combined. Pour into the prepared cake tin.
- Bake for 30-35 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes, then transfer to a cake rack to cool. Serve with natural yoghurt.