Baking
57 recipes
“I love this slice and I've experimented with it and I love putting it into tiny paper cupcakes - they're just bite sized so take less time to cook and seem a
little less 'dense' than in slice form” – Rosie Oates.
A sweet snack without being too rich. Lovely texture, and the dates with cinnamon are a beautiful way to sweeten this slice.
A bit fiddly to even out the mixture into the slice pan, so I like using a loaf tin as pictured below. Great for afternoon tea.
Makes 20 pieces, or one loaf. V.
Pictured: A piece of date and polenta slice that has been baked in a loaf tin
Ingredients
- 1 cup polenta
- ½ cup plain flour*
- 2 tsp baking powder
- ½ cup caster sugar
- ¼ tsp ground cinnamon
- 2 eggs
- 1/3 cup canola oil
- 1 cup chopped dried dates
- * You can replace plain flour and baking powder with self raising flour
- Preheat the oven to 170°C.
- Line a 26cm x 17cm slice tray with baking paper – any larger and the mix won’t cover the base – or line a loaf tin for a higher slice, as pictured, increase cooking time by 5 minutes.
Method
Place the polenta, flour, baking powder, sugar and cinnamon in a bowl, stir to combine.
Whisk together the eggs and oil. Add to dry ingredients and stir to combine.
Divide batter in half. Using damp hands press half evenly into the prepared tin. Sprinkle over the dates. Spoon over the remaining batter. (Alternatively, stir dates in with the batter).
Bake for 20-25 minutes, until firm and golden. Let cool on a rack, cut into pieces or slices.
Pictured: Date and polenta slice
Dietary preferences
- Vegetarian
