Polenta And Fig Cake - cooking recipe

Ingredients

1 cup instant polenta
8.75 oz dried figs, roughly chopped
5.25 oz dried apricots, chopped
1 cup all-purpose flour, sifted
1/2 cup granulated sugar
2/3 cup pine nuts, plus extra, for sprinkling
1/4 cup olive oil
2 None eggs, lightly beaten
2 None lemons, zested
None None powdered sugar, to dust

Preparation

Preheat oven to 350\u00b0F. Grease and line an 8 inch cake pan with parchment paper.
Bring 2 cups water to a boil. Gradually whisk in polenta in a thin, steady stream. Whisk until smooth. Reduce heat to low. Cook, stirring, for 3-5 mins, until polenta comes away cleanly from sides of pan. Let cool slightly. Mix in remaining ingredients then transfer to prepared pan. Sprinkle with extra pine nuts. Bake for 45 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Dust with powdered sugar to serve.