Raspberry, Polenta and Orange Loaf with Pine Nuts
With little pockets of tart raspberries in every slice, this gorgeous, dense loaf is fragrant with orange zest. Best made one day ahead for the flavours to mingle and shine through.
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #77
Brought to you by Lewis Road Creamery
ingredients
3 large eggs, size 7
½ cup rice bran oil ...
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 until thick. Combine the ...
