- 250g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g golden caster sugar
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 200g plain flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- zest and juice 2 oranges (less 100ml juice for the glaze)
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
For the orange glaze
- 100ml orange juice
- 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 Lemon ice cream, below.
Lemon ice cream
Zest 1 unwaxed lemon and place in a saucepan with the juice of 2 lemons (you need about 75ml). Add 500ml whole milk, 500ml double cream and 250g golden caster sugar and simmer over a medium heat for 15 mins. Pour into a chilled metal bowl and leave to cool. Then churn in an ice-cream maker until frozen. Spoon into a container and freeze until needed.