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Peach Polenta Cake

Preparation time 45 minutes  
Bake time 70-80 minutes
Makes one 30cm (12in) loaf, about 10 servings
 

Ingredients

For the cake

• 3 eggs
• 200 grams (1 cup) sugar
• 200 milliliters (1 cup) vegetable oil [I used a mild olive oil]
• 2 tablespoons rum
• 3 small ripe peaches, washed, halved and stoned
• 65 grams (⅓ cup+1 tablespoon) finely ground, instant polenta or cornmeal
• 2 teaspoons baking powder
• 200 grams (7 ounces or 2 cups) almond flour
• pinch of salt

For the syrup and glaze

• 100 milliliters (⅓ cup + 1 tablespoon) orange juice
• 75 grams (⅓ cup+2 teaspoons) sugar
• 2 tablespoons apricot jam, to glaze the cake
   

Method

1. Preheat the oven to 175C (350F). Grease and line the base and sides of a 30cm/12in loaf pan with parchment paper. Butter the parchment.  Place the pan on a baking sheet and set aside.
    
2. Measure all the ingredients.
    
3. In a large mixing bowl, beat the eggs, sugar, oil and rum until the mixture is pale and thick, about  7-10 minutes. 
    
4. Puree half the peaches and add it to the egg mixture.
    
5. Combine the polenta, baking powder, almond flour, and salt. Gently fold the dry ingredients into the egg-peach mixture until combined.
    
6. Pour the batter into the loaf pan. Cut the remaining peach halves into slivers/ slices and arrange on the top of the cake.
    
7. Bake for 70-80 minutes or until a skewer inserted in the center comes out clean and the top is golden brown.  The baking time depends on the moisture content of the fruit and your cake may need more or less time to bake.  If the top begins to over-brown, cover or tent the cake with foil.
    
8. While the cake is baking, make the orange syrup. Heat the juice and sugar in a saucepan until it simmers.  Set the syrup aside to cool slightly.
    
9. When the cake is baked, take it out of the oven and pierce the top of the fully baked loaf with a skewer, creating tiny holes for the syrup to seep into. Use a tablespoon to slowly spoon the syrup over the warm cake. Leave the cake to cool fully in the pan.
    
10. Warm the apricot jam and brush the top of the peach pieces to preserve the vibrant look of the fruit. 
     
11. Use the parchment paper to lift the cake out of the pan onto a serving platter. Serve with whipped cream. 
     
12. Store leftovers in an airtight container in the refrigerator.