Orange polenta cake
Orange polenta cake
Give your dessert an Italian flavour with this moist and fruity polenta cake
- Serves 10
- Easy
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
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.
Method
-
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.
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