A pinch of salt

Polenta and olive oil orange cake

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 
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

Olive oil biscotti
Print Recipe
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
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
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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