Ingredients

The following ingredients have 9 Servings
  • 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

Instruction

  • 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.