Orange Polenta Cake
A soft, delicate and pillowy cake that is packed with flavour and hard not to eat all in one go!
- 200 g Unsalted butter, softened
- 200 g Golden caster sugar
- 3 Eggs, beaten
- 200 g Ground almonds
- 100 g Coarse polenta
- 1 tsp Baking powder
- 2 Oranges, rinds grated and juice extracted
- 1.5 tsp Orange blossom water
- 50 g Madhūka Nibs
- 2 tbsp Icing sugar
- 3 Cardamom pod, crushed
- Preheat the oven to 180°C, 160°C fan, Gas mark 4. Lightly grease and base line a 20cm spring-form tin.
- Cream together the butter and sugar until light and fluffy, then slowly beat in the eggs, adding a little at a time – spoon a little ground almonds in with the eggs if the mixture starts to curdle.
- Stir in the polenta, baking powder, orange rind, 1 tsp orange blossom water and Madhūka nibs.
- Spoon into the tin and bake for 60-70 minutes, until a knife inserted in the centre comes out clean.
- While the cake is cooking place the orange juice, icing sugar remaining orange blossom water and cardamom pods in a small pan and bring to the boil and then simmer for 2-3 minutes. Leave to cool.
- Remove the cake from the oven and leave to cool in the tin for 10 minutes.
- Remove from the tin and place on a cooling rack. Pierce the top of the cake with a cocktail stick and brush over half of the orange syrup.
- Serve the cake with thick yoghurt or crème fraiche and a drizzle of the remaining orange syrup.