These fruity, rich and creamy bites compliment the Corney & Barrow Sauternes 2018 fantastically and are just as good as a treat after a meal, as well as a canapé.
200g Ground hazelnuts – grind in food processor or pestle & mortar
100g Polenta fine meal
Zest of half a lemon
1 tsp Baking powder
150g Gorgonzola (or any other blue cheese)
1. Line a loaf tin with buttered parchment and preheat oven to 170c
2. Cream butter & sugar, beat in the eggs one at a time, adding a little polenta
as well until all incorporated
3. Mix in the lemon zest, ground hazelnuts and baking powder
4. Pour into to tin and bake for 40 mins or until skewer comes out clean
Slice the cake into 2cm squares – place a piece of sliced fig on top followed by a
similar sized piece of Gorgonzola.