Surprise your loved one with Italian inspired

Google: “We all know February 14 as a day of gift-giving, sweet treats, and romantic dinners. As with the history of Christmas, Valentine’s Day’s religious roots are sometimes sidelined in favour of more material interests. Perhaps it’s not so surprising, then, that both holiday origin stories have a few things in common.”

“The way we celebrate Valentine’s Day has transformed over time. The modern iteration of the holiday with all its rosy hearts and kisses has quite a bubbly feel compared to its origin story, which is a bit of a raucous celebration.” To me Valentine’s Day can be your attitude pour out onto creative baking. This year I am making Italian inspired Valentine’s gift.

This Valentine’s Day can be packed with fruit, the Italian-inspired treat taste just as delicious as they look. I have created this irresistible cake to help you put an end to your romantic dinner with extra sweet and mouth-watering dessert.

No celebration is complete without dessert, so bring out this delicious packed with blueberries, oregano yoghurt and polenta cake. Of course, another great gift for your loved one comes with a dessert wine. This is a great way too to express your love if your loved one is a sweet tooth like me.

It’s not a hard cake to make. All the ingredients are in your home. You just needed to pour out all your love into it. Be creative and explore your baking culinary. It’s not as beautifully rise up, but the taste is a sure way to win the pure heart over. I have accidental added the wrong flour, so it didn’t rise. Yet, it turned out well in taste, juicy, moist and sweet that will make your loved one floating in the air with each mouthful bite. It’s a great combination. Let’s bake!!!

Ingredients

200 g blueberries
200 g honey
130 g polenta
100 ml olive oil
100 g yoghurt
100 g plain flour
3 Tbs orange juice
2 Tbs molasses
2 sprigs oregano

Garnish

Proactive spread / margarine (OPT)
icing sugar

Method

Preheat oven 160 degrees C. Grease and line 20cm springform pan. Put oil, honey, eggs, orange juice, flour and polenta in to the mixing bowl. Beat well until combined.

Next add blueberries and oregano. Stir to mix well. Pour into prepared pan. Bake for about 35-45 minutes or until skewer comes out clean. Leave in oven, switch off oven and closed door for about 25 minutes. Remove from oven after 25 minutes, the cake is warm still, spread proactive spread on top. Cool completely then dust icing sugar on top.

Note: If it starts to brown quickly cover top with tray. You can use self-raising flour. I have used the wrong flour. It might rise up a bit more. You can use any seasonal fruits or any herbs. You may omit herbs if you don’t want to add in. You may omit molasses too. I add in as I like it a bit sweeter and browner colouring. If you have a heart shape pan do use it. Then you needed to double the quantity.

https://helenscchin.com/2021/02/04/blueberry-oregano-yoghurt-polenta-cake/

#helenscchinrecipes
#awesomedessertandentrees
#cookingforthefun
#foodiesplus