Orange polenta cake
- Preparation and cooking time
- Serves 8 - 10
Give your dessert an Italian flavour with this moist and fruity polenta cake
For the orange glaze
- 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.
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.