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Polenta cake with stewed fruit
Farmer's Weekly
|August 15-22, 2025
This moist polenta cake, infused with lemon and vanilla, is soaked in warm, fragrant rooibos tea-stewed dried fruit syrup, and served topped with the fruit.
SERVES FOUR
FOR THE POLENTA CAKE
200g baking margarine, softened
250ml (1 cup) castor sugar
7,5ml (½ Tbsp) vanilla essence
Zest of two lemons
4 eggs
330ml (1½ cups) fine polenta
7,5ml (½ Tbsp) baking powder
2,5ml (½ tsp) salt
FOR THE STEWED FRUIT
200g packet dried fruit mix
125ml (½ cup) castor sugar
1 cinnamon stick
875ml (3½ cups) brewed rooibos tea
Cette histoire est tirée de l'édition August 15-22, 2025 de Farmer's Weekly.
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