Orange and Polenta Cake



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This delicious cake is full of zingy flavour and the syrup makes it something really special. Pair it with a Zummo and you found a match made in heaven.

  • 200g unsalted butter, at room temperature, plus extra for greasing
  • 200g demerara sugar
  • 3 large free range eggs
  • 1 teaspoon vanilla essence
  • 200g ground almonds
  • 100g coarse polenta
  • 2 oranges, zest of
  • 1 teaspoon orange blossom water
  • 1 teaspoon gluten free baking powder
  • Crème fraiche or plain yoghurt, to serve

For the syrup:

  • 250ml orange juice (from about 3-4 oranges)
  • 30ml orange blossom water
  • 5 cardamom pods, crushed
  • 125g golden caster sugar
  1. Preheat the oven to 160C. Grease a 20cm springform tin, line the bottom and sides with baking paper and grease tin.
  2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
  3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix. Pour the mixture into the tin and bake for 40-50 minutes, until the surface is light brown and the cake is coming away slightly from the sides of the tin.
  4. Remove the tin from the oven, leave to cool for 10 minutes, then turn out onto a plate. This cake will be quite moist and a little fragile, so handle carefully as you remove it.
  5. T make the syrup, put all the ingredients in a saucepan and simmer over a low-medium heat until reduced and thickened slightly, it should take about 10 minutes. Set aside to cool.
  6. Prick the cake all over with a skewer, then brush generously with the syrup. Serve slices with a dollop of crème fraiche or yoghurt and an extra drizzle of syrup.

Recipe courtesy of Jamie Oliver.