This cake was inspired by the impossible pie. During baking, the cake separates into two distinct layers – a polenta base and a custard topping. The addition of parmesan gives the cake not so much a cheesy taste, but an appealing sweet/savoury quality. It would be the perfect ending to an Italian-themed menu.
Pour the cake mixture into the pan, scrapping down the side of the food processor bowl. Bake cake on the centre shelf of the oven for 35 minutes or until cake is browned and feels slightly soft on top. Leave cake in pan for 20 minutes before turning, top-side up, onto a baking-paper-covered wire rack to cool.
Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a 20cm ring pan; line base and side with baking paper.
2.To line the cake pan, grease a 20cm ring cake pan. Place pan on a piece of baking paper; trace around the base of the pan with a pencil. Find an object, such as a glass, that is the same size as the centre funnel; place it in the centre of the traced round and trace around it. Cut out the round of baking paper and the centre to form a ring; place marked-side down into the pan. Cut a long strip of baking paper slightly higher than the side of the pan; line side and centre ring with paper.
3.Place all ingredients, except icing sugar, in a food processor bowl. Pulse for 15 seconds or until well combined. Pour mixture into pan.
4.Pour the cake mixture into the pan, scrapping down the side of the food processor bowl.
5.Bake cake on the centre shelf of the oven for 35 minutes or until cake is browned and feels slightly soft on top. Leave cake in pan for 20 minutes before turning, top-side up, onto a baking-paper-covered wire rack to cool.
6.Just before serving, dust with sifted icing sugar.
Serve cake topped with pan-fried figs and dollops of mascarpone.
Note
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