POLENTA AND DRIED FRUIT CAKE

This polenta cake has a dense texture with pockets of date and apricot and is best served in thin slices with tea or coffee. Preheat your oven to 200deg C . Place 2 cups of water in a saucepan , bring to the boil , then gradually add 160 gm of polenta , stirring continuously with a wooden spoon . Add 1/2 tsp of salt and 1 and 1/2 tbs of of canola oil and stir for 30 seconds over a medium heat until the mixture thickens and pulls away from the side of the saucepan . Remove from heat , add 50 gm of butter/ marg and stir until the butter/ marg melts and is well incorporated . Add 100gm of pinenuts , 80 gm of chopped dried apricots , 1 tbs of fennel seeds , 2 eggs lightly beaten , 150 gm ( 1 cup ) of plain flour . Mix well. Now spoon the mixture in a greased and lightly sprinkled with polenta a 11x 30 cm loaf pan and smooth the top with a spatula. Brush the 1 tbs of canola oil and sprinkle with breadcrumbs . Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean . Remove from the oven and let stand in the pan for 10 minutes , then turn out onto a wire rack to cool . Serve the cake in thin slices . Cake will freeze well or keep in an airtight container for 4 days .