Orange Polenta Cake

Makes: 20 cm (8 in) round cake SERVEs: 10–12

Preparation time: 20 minutes Cooking time: 45 minutes

Cooling time: 30 minutes

150 g (5½ oz/¾ cup) polenta (cornmeal)

150 g (5½ oz/1½ cups) almond meal

2 teaspoons baking powder

200 g (7 oz) unsalted butter, softened

200 g (7 oz) caster (superfine) sugar

3 large eggs, lightly beaten

finely grated zest and juice of 1 orange

For the orange syrup

100 g (3½ oz) caster (superfine) sugar

juice of 1 orange

Preheat the oven to 180°C (350°F) and line one 20 cm (8 in) round springform cake tin with non-stick baking paper.

For the syrup put the sugar and orange juice in a saucepan and bring to the boil. Reduce the heat and simmer, stirring, for 5 minutes. Set aside to cool.

Sift the polenta, almond meal and baking powder together into a bowl and set aside.

Using a standmixer, cream the butter and sugar together for 5 minutes, or until light and fluffy. Add the beaten eggs, a little at a time, still beating with the mixer to prevent the mixture curdling. Once the mixture is combined, beat in the sifted dry ingredients, then the orange zest and juice until combined.

Pour the mixture into the prepared cake tin, creating a well in the centre to prevent a large hump from rising, and bake for about 45 minutes (check it after 30 minutes), or until the cake is springy to the touch and a skewer inserted into the middle comes out clean.

Remove the cake from the oven and leave to cool in the tin for 10 minutes, then turn it out onto a wire rack and peel off the lining paper. Using a skewer, poke some holes all over the cake, making sure that the skewer goes right to the bottom and leave to cool completely. Once the cake is cool drizzle the orange syrup over the top.

You can store the cake wrapped in plastic wrap for 3 days or in the freezer for up to a month. Defrost overnight.