Recipes › Orange polenta cake
A tangy, moist cake which can be made with every type of orange or even lemons and limes. It keeps really well and gives satisfying portions.
By Innovative & Pam Corbin
for the syrup
100ml orange juice
50g golden caster sugar
- Preheat the oven to 170°C. Grease a 23cm loose-bottomed/springform tin and line the base with paper. Weigh the polenta, almonds and baking powder into a bowl and mix them well together.
- Weigh the butter into a large mixing bowl and beat it until light and creamy (a handheld electric mixer is ideal for this). Add the sugar and half of the orange zest and beat again.
- Add the eggs one at a time and beat each one in well before adding the next. (If your butter is well creamed the mixture won’t curdle).
- Carefully fold in the polenta and almond mix using a large metal spoon; you want to retain the lightness of the beaten butter and eggs.
- Spoon the mixture into the tin and gently spread it evenly with a spoon. Bake until the top is golden and springs back when touched.
- Warm the orange juice, remaining zest and sugar in a pan until the sugar has dissolved and then allow to simmer for a few minutes. Prick the surface of the cake and spoon the syrup over while the cake is still hot. Cool in the tin.
I adore citrus zest so I didn't strain the syrup, rather spooned the whole mixture onto the cake - you can do either. If you get a lot of zest from your fruit then you can always freeze any surplus in a small ziplock/food bag.