Polenta and olive oil orange cake

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Jhon Doe - Union Dining, Serves 4

Slightly savoury, very pretty polenta cake where Jingilli EVOO provides the richness   4 

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 5 Large oranges or 7 small oranges, ideally blood oranges
• 300g/10½ oz sugar
• 250g/9 oz fine-ground polenta
• 200g/7 oz ground almonds
• 1½ tsp baking powder
• A pinch of salt
• 4 eggs, beaten
• 225 ml Jingilli Extra Virgin Olive Oil, plus extra for sprinkling

Course Main Dish Cuisine Italian Servings Ingredients 5 Large oranges or 7 small oranges, ideally blood oranges 300g/10½ oz sugar 250g/9 oz fine-ground polenta 200g/7 oz ground almonds 1½ tsp baking powder A pinch of salt 4 eggs, beaten 225 ml Jingilli Extra Virgin Olive Oil, plus extra for sprinkling

Instructions

1. Place two of the oranges in a deep pan, cover with cold water and simmer for one hour until completely soft. Drain, then transfer to a food processor and blend to a purée.
2. Preheat the oven to 170C. Grease and line a 23cm loose-bottomed cake tin.
3. Scatter a tablespoon of the sugar over the bottom of the tin in an even layer.
4. Using a sharp knife, carefully remove the peel and pith from the remaining oranges, then slice into 1cm-thick rounds, discarding any seeds.
5. Arrange the slices, overlapping, in concentric circles around the base of the cake tin and put aside for later.
6. Combine the dry ingredients in a large mixing bowl.
7. Beat in the eggs, then pour in the oil and stir in the orange purée, making sure there are no lumps.
8. Pour the batter over the oranges, then sit on a tray and place in the middle of the oven for 75-90 minutes, until a skewer comes out clean. Allow to cool in the tin before transferring on to a plate and serving

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Olive oil biscotti

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Olive oil biscotti

Swapping out butter with Jingilli EVOO creates a lighter, slightly different flavour than the typical Italian biscotti

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

people

Ingredients

• 230 ml Jingilli Extra Virgin Olive Oil
• 170 g caster sugar
• 130 g demerara sugar
• 1 vanilla pod
• 1 lemon zest
• 2 eggs
• 1 tbsp milk
• 330 g plain flour, sifted
• A pinch of salt
• 1 tsp bicarbonate soda

Course Main Dish Cuisine Italian Prep Time 10 minutes Cook Time 20 minutes Passive Time 1 hour Servings people Ingredients 230 ml Jingilli Extra Virgin Olive Oil 170 g caster sugar 130 g demerara sugar 1 vanilla pod 1 lemon zest 2 eggs 1 tbsp milk 330 g plain flour, sifted A pinch of salt 1 tsp bicarbonate soda

Instructions

1. Mix together the olive oil, sugars, vanilla and lemon zest.
2. Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.
3. Preheat the oven to 170C. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.

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