Olive oil and polenta cake with vermouth pears

1.Preheat oven to 150C. Using an electric mixer, whisk eggs and sugar until pale and creamy (about 5 minutes). Slowly add olive oil in a thin stream, continuing to whisk, then add lemon rind and vanilla. Combine polenta, flour, baking powder and ½ tsp salt, sift dry ingredients in 3 batches over egg mixture, alternating with lemon juice and folding to combine well. Pour batter into a lightly oiled 20cm ring mould, bake until a skewer withdraws clean (40-45 minutes). Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

2.For vermouth pears, increase oven to 200C. Combine sugar and vermouth in a jug, stir to combine and dissolve sugar. Arrange pears face down snugly in a roasting pan, scatter with bay leaves and lemon rind, pour over vermouth mixture and roast, turning halfway through cooking and basting occasionally, until golden and tender (15-20 minutes). Cool to room temperature.

3.Serve cake in wedges with vermouth pears.