Polenta and marmalade Christmas cake
Method
75g coconut oil
50g dark brown sugar
100g raisins
100g sultanas
100g chopped dried apricots
4 heaped tablespoons dark, coarse cut marmalade
3 eggs
200g Pouyoukas polenta
Juice of 1 large orange
- Preheat the oven to 180C.
- Beat the coconut oil in a bowl with the sugar until smooth and creamy.
- Beat in the dried fruit and the marmalade.
- Add the eggs one by one, each with a spoonful of polenta then mix in the rest of the polenta along with the orange juice. Make sure it is all well amalgamated.
- Line a cake tin with oiled greaseproof paper, spoon in the mixture, bang flat then bake for 45 minutes or until a skewer comes out clean.
- Cool for 15 minutes in the tin then turn out onto a rack, peel off the greaseproof paper and allow to cool.
