Orange polenta cake

Orange polenta cake

  • Rating: 5 out of 5.114 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal601
fat30g
saturates17g
carbs80g
sugars49g
fibre1g
protein8g
low insalt0.5g
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Ingredients

For the orange glaze

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.

Goes well with

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    Rating: 5 out of 5.114 ratings
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