Polenta e osei

Method

Toast the almonds and hazelnuts separately until fragrant, then roughly chop them along with the candied orange peel and chocolate. Cream the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, adding a little flour if the mixture shows signs of curdling. Gently fold in the polenta, chopped nuts, candied peel, chocolate, and rum, mixing until just combined. Grease and flour a 23cm round cake tin, then transfer the batter and smooth the top. Bake at 180°C for 35-40 minutes until a skewer inserted into the centre comes out clean but still slightly moist. Cool in the tin for 10 minutes before turning out onto a wire rack. Dust generously with icing sugar once completely cool.