Recipes/Italian Breakfast Cake with Olive Oil & Polenta

Italian Breakfast Cake with Olive Oil & Polenta

Helen Goh · Baking and the Meaning of Life

Makes

Be the first to log a make

No makes logged yet — log yours using the button above.

A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.