This cakes may have the avid baker scratching their head because it goes into a cold oven. The cold oven technique helps to ensure that the cake doesn’t brown to quickly on the outside while it is baking. I love the simplicity of the batter’s preparation too, everything is just whizzed in a food processor for 30 seconds and you’re done!
There is a passionfruit syrup to finish the cake off but I know that passionfruit can sometimes be tricky to find, or they can be super expensive when you do find them, so you can also make a syrup by simply stirring together the juice of half an orange, 1 tsp of lemon juice and 60 g brown sugar and allowing it to sit so the sugar dissolves.
FOR THE CAKE
100 g yellow polenta
200 g caster sugar
50 g breadcrumbs
1 1/2 tsp baking powder
zest of 1 large orange and 1 lemon
200 ml vegetable oil
1/2 tsp salt
FOR THE SYRUP
175 g passionfruit pulp (usually 5 – 7 passionfruit worth)
Juice of 1 orange
1. Prepare a 20 cm cake tin by greasing and lining it.
2. In the bowl of a food processor place all of the cake ingredients and then blitz for about 30 seconds (you may have to stop half way to scrape down the sides of the bowl.
3. Place the batter into the prepared tin and place in a cold oven. Turn the oven to 180C and then bake for around 60 minutes, or until the a skewer inserted in the middle comes out clean.
4. While the cake is baking make the syrup (you need the syrup to cool slightly before putting it on the cake). Place the passionfruit pulp and orange juice in a small saucepan and simmer for a few minutes to reduce it a bit. Strain the syrup into a bowl and then set aside until needed.
5. Once the cake is cooked let it sit in the tin for 10 minutes and then poke a few holes in it with a skewer. Gently spoon over the slightly cooled syrup and then allow it to sit in the tin for 1 hour.
6. Remove the cake from the tin and serve.