Give your dessert an Italian flavour with this moist and fruity polenta cake
Ingredients
- 250g unsalted butter
- 250g golden caster sugar
- 4 large eggs
- 140g polenta
- 200g plain flour
- 2 tsp baking powder
- zest and juice 2 oranges (less 100ml juice for the glaze)
For the orange glaze
- 100ml orange juice
- 100g golden caster sugar
Method
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Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
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Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
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To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.