I have made this cake a couple of times. It's gluten free and easily adaptable to whatever fruit you have handy. We took this one over to a friends as part of a casual Friday night tea. In this one I used the course polenta, which gives quite a lot of bite. If you want a smoother finish I suggest using the finely ground variety.
Pineapple and Passionfruit Polenta Cake
225g caster sugar
zest of a lemon
1 teaspoon vanilla
3 teaspoons baking soda
a small can of pineapple pieces
3 tablespoons passionfruit pulp
Preheat the oven to 170deg. C and line a baking dish with baking paper.
Cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well in between each addition.
Place the mixture in a lined baking tin. On this occasion I was in a bit of a hurry, so used a wide tin so the cake would cook more quickly.
Smooth over the top and bake for approximately 25 to 30 minutes until the cake is golden brown and risen.
This cake is excellent served warm from the oven.
If your feeling virtuous serve it with natural yoghurt, otherwise whipped cream is also excellent.