Orange and Rosemary Polenta Cake

cook 30 mins
  • 175 g (6 oz) unsalted butter, softened
  • 175 g (6 oz) caster sugar
  • finely grated rind and juice of 1 orange
  • 150 g (5 oz) ground almonds
  • 2 large eggs
  • 75 g (3 oz) coarse polenta
  • 1/2 teaspoon baking powder
  • grated rind and juice of 1 large orange
  • 50 g (2 oz) caster sugar
  • 2 tablespoons water
  • 1 tablespoon chopped rosemary
  • Line a 20 cm (8 inch) round cake tin with nonstick baking paper. Place the butter, sugar and orange rind in a large bowl and beat with a hand-held electric whisk until light and fluffy. Add the ground almonds and eggs and beat well. Stir in the orange juice, polenta and baking powder and mix until well combined.
  • Spoon the mixture into the prepared cake tin and place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20–25 minutes until risen and firm to the touch.
  • Meanwhile, place all the syrup ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 2–3 minutes.
  • Spoon the syrup over the cake in the tin, then turn out and serve in slices.
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