Olive Oil and Polenta Cake with Cherries
Jangy-Spangly January to you!
Too late to wish you a Happy New Year?
(I haven’t posted on Food 24 in a while, but catching up now.)
I may sound a little over-enthusiastic in my greeting – it is that time of the year when many of us are a little relaxed from time spent with family (mind you we returned to Cape Town three weeks ago), the air is filled with promise as you etch those blank diary pages with entries and what’s this…dinner dates with friends? I recall December when I couldn’t honour most non-work appointments.
I’ve been busy, the year is zipping by already but it hangs ripe with promise. And I’ll stop before I wax Janu-lyrical.
Seriously though, don’t you just love this time of year? All those triumphs (and disasters) yet to arrive.
What do you see the year holding for you? *crystal balls a go-go!*
This cake was meant to be posted on New year’s day. I took a teeny hiatus, and so here it is now!
This cake has a lovely slightly grainy texture from the polenta, similar to semolina or mielie meal and the sweet summer cherries make it a special tea-time treat.