Fig, balsamic and Polenta Cake

Ingredients

Method

Preheat the oven to 180°C. Grease a 24 cm cake tin and line the base with baking paper
Beat the eggs, sugar and vanilla bean seeds with hand-held electric beaters until creamy, then add the oil and balsamic glaze and beat for another few minutes
Sift the flour, polenta and baking powder, add the ground almonds and mix until combined. Add to the egg mixture and combine well
Pour the batter into the cake tin and top with the figs. Sprinkle the figs with the brown sugar and bake for 50-60 minutes or until a skewer comes out clean and the top of the cake is golden brown
Leave the cake to cool in the tin. Slice and serve with your desired accompaniment

Tips & Hints

This dairy-free cake can be made with a variety of different fruits depending on what is in season. Try apple and berry, plum, rhubarb, peach, apricot or strawberry.