Pumpkin Polenta Cake With Sweet Verbena
Servings Prep Time
12slices 35minutes
Cook Time
1hours
Servings Prep Time
12slices 35minutes
Cook Time
1hours
Ingredients
For the cake:
For the syrup
For the filling and the topping:
Instructions
For the cake:
  1. Preheat the oven to 170c / gas mark 3. Grease and line the 9.5″ loose bottomed tin with greaseproof paper.
  2. Whisk the sugar and the eggs until pale in colour. Add the rest of ingredients and fold in with a metal spoon, adding in the chopped verbena once folded.
  3. Spoon in the mixture into the prepared tin, and cook on a lower shelf for one hour.
  4. Check with a tooth pick or a skewer in the centre of the cake – if you get a clean skewer then your cake is done. Let it cool down completely before you remove it from the tin.
For the syrup:
  1. On hight heat, in a small saucepan, boil the honey and the orange juice for a few mins, then tun off the heat and set aside.
  2. Prick holes all over the surface of the cake with a skewer then spoon the hot syrup over the cake. Leave to soak for 5 mins, then remove the paper.
  3. Cut the cake into two parts like the photo, then with a spatula, spread the jam over first then the whipped cream evenly, but not so much near the edges, and then sandwich together.
  4. Place your cake on a nice plate then sprinkle the pistachio over evenly, then decorate with blackberries.
  5. Cut a slice and serve with nice English tea.
Recipe Notes

This recipe is very liquidy – that is normal. For this recipe, we are using polenta instead of flour.

The reason you don’t spread the jam and the cream on the edges, is because when you cut a slice you will not get a clean-cut.

Here’s the recipe for Fresh Pumpkin Purée