Cinnamon and peach polenta cake

It's cake time again! The little girl I'm looking after has toothache so, feeling a little sorry for her, I thought a soft and squidgy middle piece of cake with another batch of yesterday's custard might be just what the doctor ordered.

For this cake to get the approval of Mamma, I knew I'd still need to bear the health side of things in mind. Consequently I went for another twist on the polenta and olive oil cake (I needed to make this quickly so I didn't have time to go to the shops to buy alternative healthy options... so I'm sorry if it's a little similar to the Candied orange and polenta cake) This version is much simpler than my candied orange version, so it's a great one to whip up in a hurry. Peaches are also coming to the end of their season, so our local greengrocers was selling lots of lovely ripe ones at very good prices.

125g polenta
125g 00 pasta flour (or plain flour)
100ml olive oil (I used extra virgin as it's all they seem to have here, but in this instance I think it would actually work better with regular olive oil, as I think the extra virgin is a bit strong when tasted along side the cinnamon)
150g caster sugar + 1 extra tbsp.
1 tsp. baking powder
1 tsp. cinnamon
1 large egg
2-3 tbsp. milk
1 large ripe peach, thinly sliced into crescents.

• Line a small loaf tin (mine was about 25cm by 10 cm) - or just oil it and dust it with polenta - and preheat the oven to 180 degrees c
• Whisk the egg and sugar until pale and fluffy.
• Continue whisking as you gradually add the olive oil.
• Fold in the flour, polenta, baking powder and cinnamon, then finally fold in the milk.
• Arrange the peach crescents on the top, sprinkle with sugar and cook in the oven for 30 - 40 minutes until a skewer comes out clean (it may have a couple of crumb specks as the top will be slightly more moist due to the peaches) - don't be tempted to over cook it as it can dry out.
• Serve with a large dollop of yoghurt - or this crema pasticcera.