Cakes of Legend... Polenta and Fig Cake

I have cooked a lot of cakes lately, and I'm at that point of being sick of cream, chocolate, icing, butter etcc...  Not that there is anything wrong with my beautiful cheesecake recipe, montmorency cake or the orange yoghurt cake I made for Sliva's birthday last week. But today, I want something else... something simple, yet complex in other ways.  And so, I have had this cake on my mind for a few weeks.  I found this recipe online, when I was also heartily sick of the chestnut and rosemary cake I had become an expert on.

Polenta and Fig Cake is simple, and delicious and wonderful.  I don't think of it as a gluten free cake (it is), because it is a celebration not a substitution for the main ingredients of:  polenta, pine-nuts, dried figs, sultanas and fennel.  And it's simple, and don't omit the alcohol, it's essential.

I will give the link for the recipe rather than repeat it.  The only additional thing I do is to absolutely lather the cake tin with unsalted butter, then sprinkle a little butter and polenta on the top.

Enjoy!

Fennel

Fennel, particularly baby fennel seems to be available, in good condition and at a reasonable price in Alice Springs supermarkets. If you can't find it or are short on cash, have a look in your backyard or if you live in the southern states of Australia, check out your local railway line, it may be growing wild there.

Buying fennel
I only buy crisp fennel. Happy to buy large or small bulbs, but it must be crisp. Soggy fennel only gives you the option of cooking it, it's not great to eat. Fresh uncooked fennel is a fantastic flavour and overall experience. It should be crispy and sweet, with an aniseed after taste.

Cooking fennel
In our family we deliberate on whether to cook fennel or eat it fresh with olive oil and salt. Both my husband and son always want it fresh. I always want to cook "the be geezus out of it" so it is sweet and soft and caramelised. However the following recipe seems to keep all of us happy. I must say, I am not much of a salad cook, but this recipe is an amazing taste sensation of saltiness, sweetness and a range of different textures.

Fennel, orange, black olive and baked ricotta salad.
Preparation time: around 20 mins
Ingredients:
1 large bulb of fennel or 2 smaller ones
2 oranges (peeled and segmented without skin)
Around 1/2 cup of black olives (I prefer Kalamata)
Baked ricotta (slice)
Virgin olive oil
Rasperry vinegar (or red wine vinegar)
Salt & pepper
A drop of honey (option)

Method
Slice fennel across the grain of the bulb or shave it using a mandoline. (Don't shave or use the core, but you may want to much on it while you cook.) Place fennel in a bowl of iced water while you prepare the rest of the ingredients.
Put fennel in a salad bowl, followed by olives and orange in salad bowl and crumble ricotta over the top. Dress with oil and vinegar, a drop of hone and salt and pepper. Toss gently and serve.

Serving suggesti0ns
Good with fish.