
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
Savoury cake
- 225g fine grade polenta or cornmeal
- 125g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 115g Parmesan cheese, finely grated
- 100g mixed pitted green and black olives, drained and halved
- 100g sun blush tomatoes, roughly chopped
- 3 large eggs
- 500ml buttermilk
- 70g butter, melted
- 70g butter, melted
- 2 tablespoons pesto
Topping
- 300g soft cream cheese
- 1 tablespoon pesto
- 20 small sprigs fresh basil
- 2 sun blush tomatoes, cut into thin strips
- 4 pitted black olives, cut into thin strips
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Method
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1Pre-heat the oven 200⁰C/180⁰C fan/Gas Mark 6.
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2Line the base of a Le Creuset Springform Cake Tin with baking paper and set to one side.
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3Combine the polenta, flour, baking powder, bicarbonate of soda, salt and pepper in a large bowl.
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4Measure the buttermilk into a 1 litre capacity jug, add the eggs, melted butter and pesto and whisk together.
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5Add the liquid ingredients to the dry and mix until just combined. Stir in the grated cheese, olives and tomatoes.
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6Pour the mixture into the prepared springform tin and bake for 30 minutes until the centre is firm and the top is golden brown.
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7Allow the cake to cool in the tin before removing the springform and transferring the cake from the base on to a large serving plate, removing the baking paper from the base.
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8Cook's Notes:
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9This cake will keep until the next day, but is best eaten on the day of making. Store the cake covered in the refrigerator until required; if the cake has been chilled for a longer period of time allow it to stand at room temperature for ½ hour before serving for the best flavour.
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10Chilled fresh pesto often has a more vibrant green colour than the jarred, store-cupboard variety. Look for it next to the fresh pasta in the chiller cabinet.