This moist and zingy orange and polenta cake is easy to make and utterly delicious. Serve it with a big dollop of your favourite accompaniment – ice cream, mascarpone, extra thick double cream or crème fraiche.
- 140g fine polenta
- 250g unsalted butter - room temperature
- 250g golden caster sugar
- 4 large free-range eggs
- 200g gluten and wheat free plain flour (I use Doves Farm)
- 2 tsp gluten and wheat free baking powder (I use Doves Farm)
- Juice of 1 large orange
- Zest of 2 oranges
Heat oven to 160℃, 140℃, gas mark 3. Line the base and sides of a round 23cm cake tin with baking paper.
In a large bowl, cream the butter and sugar until light and fluffy, with an electric hand whisk. Gradually add in the eggs, beating after each addition. Fold in the dry ingredients, zest and juice.
Pour the mixture into the prepared tin, level and cook for 45 minutes. To check the cake is cooked, insert a skewer into the centre of the cake, it should come out clean.
Remove from the tin and turn out onto a wire rack and allow to cool.
If you would like a frosted topping to the cake, you will need 100ml squeezed orange juice and 100g of granulated sugar. Mix together and spoon over the cold cake for a frosted topping.