Pear and Polenta Syrup Cake

Recipe Categories : | Cakes | Fruit Cakes | Pears | MAIN INDEX |

Preparation Time : 30 mins Cooking Time : 1 hour 5 mins

Ingredients :

• 125g butter, softened
• 2 tspn finely grated orange rind
• 1 tspn finely grated lemon rind
• 1 cup (220g) caster sugar
• 3 eggs
• 1¼ cups (200g) self-raising flour
• ½ cup (85g) polenta
• ¼ cup plain yogurt
• 2 medium (460g) pears, peeled, chopped
  for Citrus Syrup :
• ½ cup (110g) caster sugar
• ¼ cup (60ml) water
• ¼ cup (60ml) orange juice
• 2 tbsp lemon juice
• ½ vanilla bean, split lengthways

Preparation and Cooking Instructions :

1. Preheat oven to moderately slow ( 160°C/140°C fan-forced). Grease a deep 19cm square cake pan; line base and sides with baking paper.
2. Beat butter, rinds and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in sifted flour, polenta and yogurt in two batches. Gently fold in pears.
3. Spread mixture into prepared pan; bake for about 1 hour and 5 minutes.
4. For citrus syrup : Meanwhile, combine all the ingredients in a small pan; stir over a low heat until the sugar dissolves. Bring to the boil, simmer, uncovered, for about 10 minutes or until thickened slightly. Remove vanilla bean.
5. Pour hot syrup over hot cake. Stand in pan 15 minutes before turning onto cooling rack.