Orange syrup polenta cakeby Sue Smith |
| Preperation time: 30 mins Cooking time: 1 hour 5 mins Serves: 8 |
| Recipe Ingredients |
| 2 small oranges, thinly sliced; grated zest and juice of 1 small orange; 190g polenta; 190g ground almonds; 375g caster sugar; 4 large eggs; 275ml olive oil; 1 1/2 tsp baking powder; 6 tbsp fresh orange juice; fresh mint to decorate. |
| Recipe Method |
| In a bowl add the oil, 275g of the sugar, eggs,
orange zest and juice, and whisk together. Fold in the polenta,
almonds and baking powder. Spoon mixture into a base-lined 22cm springform cake tin. Bake in a preheated oven (180c/gas4) for 1 hour and 5 minutes. Meanwhile, put the remaining sugar in a pan along with the orange juice and 100ml of water. Gently heat until the sugar dissolves. Simmer for 3 minutes until forms a syrup and add the orange slices. Cook for a further 5 minutes. Run a knife around the edge of the cake to loosen it from the tin and make small holes over the top of the cake with a skewer. Arrange the orange slices on top of the cake and drizzle over the syrup. Leave to cool. Once cool, remove from the tin and decorate with the fresh mint. |
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