Raspberry, Polenta and Orange Loaf
Photography by Claire Aldous.
With little pockets of tart raspberries in every slice, this gorgeous, dense loaf is fragrant with orange zest. Make 1 day ahead for the flavours to mingle and shine through.
INGREDIENTS
3 x #7 eggs (large)
½ cup rice bran oil
¾ cup caster sugar
finely grated zest 1 orange
1⅓ cups plain flour
⅔ cup ground almonds
⅔ cup instant polenta*
2 teaspoons baking powder
pinch sea salt
juice 1 orange
2½ cups frozen raspberries (use fresh when in season)
¼ cup pinenuts, optional
Topping
juice 1 large orange
⅓ cup caster sugar
METHOD
Grease a 5-6 cup capacity loaf tin and fully line with baking paper.
Preheat the oven to 150°C fan bake.
Whisk the eggs, oil, caster sugar and the orange zest together for 5 minutes. Combine the flour, almonds, polenta, baking powder and the salt together.
Using a large metal spoon, fold the dry ingredients into the egg mixture along with the orange juice, ensuring there are no pockets of flour in the batter.
Spoon a third of the batter in the tin and top with a third of the raspberries. Repeat to make two more layers, ending with berries. Scatter over the pinenuts if using.
Bake for 65-70 minutes or until a skewer inserted in the centre comes out with a few damp crumbs attached.
Topping: Stir the orange juice and sugar together, then while the cake is still hot, spoon it evenly over the top. It will set into a lovely crisp sugary topping.
Leave the cake to cool completely in the tin. Makes 1 cake and it will keep in an airtight container for 3-4 days.
*Pantry note: Use the polenta in its dry form, not mixed with any liquid.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!