100gPolenta or CornmealCoarse and Fine work but Fine is better
1 ½tspBaking Powder
Optional Drizzle
100gCaster Sugar
1OrangeJuice and Zest
Instructions
Grease and line a 20cm round tin with greaseproof paper. Preheat oven to Gas Mark 4/180 C.
Whisk Butter, Sugar and Zest and Juice of 1 Orange for 5 minutes.
Add Ground Almonds gradually and fold in.
Add Eggs 1 by 1, whisking in-between each addition.
Fold in Polenta and Baking Powder.
Bake for 40 - 45 minutes.
Optional Step - Whisk together Sugar and Orange Juice in a bowl. Poke cake all over with a skewer and pour in the orange drizzle whilst still hot. Alternatively just brush it over the top. Dust the cake with icing sugar.
Notes
Top tips for making the best Orange Polenta Cake
I use a microplane to zest the orange to get super fine zest.
Adding the orange zest directly into the sugar and butter right at the beginning, releases the oils into the batter right away and gets the flavours working.
Stir in the Almonds and Polenta slowly and gently.
The drizzle is optional. You can leave it out altogether. You can also use it as a drizzle or just brush some over the top.
Storage Instructions
This cake keeps well for up to a week in an airtight container. Freezer - Orange Polenta Cake can be frozen once cooled. Cling film the whole cake or individual slices and freeze in a ziplock bag/airtight container.When you are ready to serve, simply remove from the freezer and let it defrost before serving.