Give your dessert an Italian flavour with this moist and fruity polenta cake
Prep:20 mins
Serves 8 – 10
250g unsalted butter250g golden caster sugar4 large eggs140g polenta200g plain flour2 tsp baking powderzest and juice 2 oranges (less 100ml juice for the glaze)
STEP 1Heat 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.STEP 2Transfer 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.STEP 3To 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.
