Naartjie Polenta Cake with Almond Oat Streusel

Dazzle your tastebuds with this decadent Naartjie Polenta Cake encrusted with Almond Oat Streusel.

Worth the Effort

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3 naartjies (seedless)
125g Stork Baking Margarine
220g castor sugar
5 large eggs
145g ground almonds
100g instant polenta
75g self-raising flour, sifted
2 tsp (10ml) baking powder

Almond Oat Streusel

1/2 cup Muscovado sugar, packed
1/2 cup old-fashioned oats
80g Stork Baking Margarine, at room temperature
pinch of salt
3/4 cup flaked almonds

Step by step method

  1. Preheat oven to 180 degrees Celsius. Line the base of a standard loaf tin with non-stick baking paper.
  2. Place the unpeeled naartjies in a saucepan of water, cover and simmer for 10 minutes or until soft.
  3. Remove from the water and chop roughly, removing any seeds.
  4. Process the naartjies, Stork Bake, sugar, eggs, ground almonds, polenta, flour and baking powder in a food processoruntil smooth.
  5. Spoon the mixture into the tin and bake for 1 hour.
  6. Meanwhile, combine the sugar, oats, Stork Bake, salt and almonds together to form a crumble.
  7. 25 minutes into the baking time, sprinkle over the crumble topping then continue baking for another 35 minutes or until cooked through when tested with a skewer – it should come out clean.
  8. Cool the cake slightly in the loaf tins before turning out and allowing to cool completely.
  9. process 1

  10. process 2

  11. process 3

  12. process 4

process 1
process 2
process 3
process 4