I love using citrus fruits in cakes and desserts, especially during the summer months. They are light and refreshing and don’t feel heavy after a meal. This cake is made with mainly polenta and a little flour, its light with a bit of a crunchy outer!
Orange Polenta Cake (BBC Good Food – serves 12)
250g unsalted butter
250g golden caster sugar
4 large eggs
200g plain flour
2 tsp. baking powder
zest and juice 2 oranges (less 100ml juice for the glaze)
100g golden caster sugar
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.
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.
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 a dollop of crème fraiche