Name: Orange polenta cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Italian
Ingredients: 250g unsalted butter; 250g golden caster sugar; 4 large eggs; 140g polenta; 200g plain flour; 2 tsp baking powder; zest and juice 2 oranges (less 100ml juice for the glaze); 100ml orange juice; 100g golden caster sugar

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Orange polenta cake

Orange polenta cake

Good Food team

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.6 out of 5.156 ratingsRate

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Give your dessert an Italian flavour with this moist and fruity polenta cake

Freezable

Nut-free

Vegetarian

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Alternatives

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Orange sorbet

A star rating of 4.7 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

250g unsalted butter
250g golden caster sugar
4 large eggs
140g polenta
200g plain flour
2 tsp baking powder
zest and juice 2 oranges

(less 100ml juice for the glaze)

For the orange glaze

100ml orange juice
100g golden caster sugar

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Nutrition: per serving

kcal452
fat23g
saturates14g
carbs55g
sugars37g
fibre1g
protein6g
salt0.5g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2009

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A star rating of 4.6 out of 5.156 ratings

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