Cream the eggs with the vanilla and sugar, then add the oil while beating and then whisk in the wine.
Mix the flour with the polenta and baking powder, add it to the egg mix and pour all into a baking paper lined bread/cake tin.
Bake at 180 degree Celsius for app. 40 min (test with a skewer).
Now start the topping by heating the sugar and water in a small saucepan until a light caramel builds. Then add the pre-sliced feijoa and simmer for a couple of minutes, mix the citrus juice and zest in and pour over the cake, and let cool down.
Be careful when caramelising the sugar and water mix, it will be very hot, so don't splash any onto your skin. Should the sugar crystallise halfway through, start again with fresh water and sugar, should it crystallise while you mix the fruit in, don't worry, simmer and stir until dissolved.
This wonderful moist cake is best prepared the day before, to imbue the citrus and feijoa flavours of the topping into the cake, and giving the polenta the chance to swell more and get softer.
Why not double the recipe and make an extra one for freezing.
Instead of Chardonnay, you could use Riesling as well.
Serve on its own, or add an anglaise (flavoured with vanilla or saffron or cardamom...), or thick cream.
Garnish with some fresh fruit of the same type you used in the cake.
This cake recipe is gluten free and dairy free.
If you live in New Zealand, then you can order my own sweet treats online here.
Quakebake Ltd., Napier, New Zealand phone (06) 833 6446 © Copyright 2005 All rights reserved.