POLENTA JAMMARBLED TEA LOAF
MAKES 2 MEDIUM LOAVES PREPARATION: 20 MIN COOKING: 45 MIN 6 eggs, separated 250ml (1c) castor sugar 200ml plain double-cream yoghurt grated zest of 1 lemon 160ml (²⁄₃c) fine polenta OR yellow mealie meal 175g ground almonds 250ml (1c) raspberry jam TOPPING 125ml (½c) raspberry jam juice of 1 orange fresh fruit (optional) Preheat the oven to 180°C. Grease two 19cmx8cm loaf tins with non-stick spray and line with baking paper. 1 Beat the egg yolks and 200ml of the sugar until thick and pale yellow. Beat in the yoghurt and lemon zest. Using a large metal spoon, fold in the polenta or mealie meal and ground almonds. 2 Whisk the egg whites until stiff peaks form. Add the remaining sugar in two parts, whisking after each addition until the sugar has dissolved. Fold into the polenta mixture. 3 Spoon half the batter into the prepared tins. Add 60ml (¼c) of the jam and, using a skewer, swirl it through the batter to create a marbled effect. Add the remaining batter and repeat the marbling. Bake for 45 minutes or until a skewer inserted in the middle comes out clean. Cool in the tins for 10 minutes then turn out onto a cooling rack.
4 TOPPING Just before serving, mix the jam and orange juice and drizzle over the cake. Top with fresh fruit if you like.