Orange and Polenta Cake

While Britain slowly roasts under a blazing sun and the 'news'papers report that the end of the world is upon us all because the mercury exceeds 25C the last thing you probably want to do is go into the kitchen and bake a cake when you want to go outside and bake yourself, preferably with a beer or chilled wine baste.

But hold on just one minute and get yourself inside (or get up early while it's still quite cool) and make this little gem of a cake I found on Good Food.

It is a simple cake with no fancy toppings which would melt like a ice lolly on a barbecue or in the case of cream, go off faster than you can whip it. It keeps very well for a few days and it is definitely a summers day cake with a lovely golden colour and deep orange flavour from the soaking liquor.

I altered the recipe slightly as the original stated to wait until the cake is cold to drizzle it with the syrup, that in my mind is a silly idea. While it is still warm, stab it all over with a toothpick or similar then brush the syrup over so it soaks in and then repeat until it's all used up, this keeps it deliciously soft and tasty.

Orange and Polenta Cake

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)

Method

Line the base and sides of a 23cm cake tin.

Cream the butter and sugar together until light and fluffy.

Beat in the eggs one at a time and mix well.

Add the dry ingredients and the zest and juice after removal of 100ml.

Transfer to the tin and spread evenly.

Bake in a preheated oven a 160C/140C(fan) for about 45 minutes until a skewer can be removed clean.

Turn out onto a wire rack.

Add the sugar and juice to a saucepan, bring to the boil and simmer for 5 minutes, allow to cool.

Stab the cake with a toothpick then brush the glaze over the top, keep brushing as the cake absorbs it. Leave to cool completely

Serve with a bucket of ice cream.

Enjoy.

 

 

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