The apricot polenta cake from our first dinner got some love in The Telegraph Magazine yesterday, so we thought we'd share the recipe for anyone planning some Sunday baking! From @elliesteafel
Apricot polenta cake with marsala cream
For the topping:
100g soft light brown sugar
Juice of a lime
Approx 7 apricots, halved and stoned (you may need one or two more, you want them to fit snugly in the bottom of the cake tin)
For the cake:
175g golden caster sugar
2 eggs, lightly beaten
Zest of 2 limes
125g plain flour/gluten free plain flour if required
75g fine polenta
1½ tsp baking powder
¼ tsp baking soda
Preheat the oven to 180C/ gas mark 4. Grease and line a 10 inch cake tin. You’ll want to cut a disc for the base of the tin which is a good inch wider than the tin so that the paper comes up the sides and keeps the caramel from leaking out.
To make the topping, melt the butter in a small pan and add the sugar. Cook over a medium heat until the mixture is bubbling, and has almost caramelised (you will know by the smell), then pull the pan off the heat and add the lime juice.
Beat until the mixture is smooth and the juice has been incorporated. Place the apricot halves cut-side down in the tin to cover the base in a single layer, adding more apricots if needed.
For the cake batter, cream the butter and sugar together until pale and fluffy.
Add the eggs a little at a time, beating well after each addition, then add the lime zest and beat again.
Mix the dry ingredients together with a pinch of salt. Fold this into the batter, alternating with the buttermilk.
Spread the batter over the apricots, give the tin a few taps on the work surface so that the batter seeps down between the fruit, then bake for 40 minutes. A skewer inserted into the centre should come out clean.
Leave the cake in the tin for 10 minutes or so, then run a knife around the edge, invert on to a plate, taking care not to lose the syrup.
To serve: I served this with double cream, lightly whipped with 2 tbsp icing sugar, and about 100ml marsala, but it would also be lovely with mascarpone or thick greek yoghurt.