I’ve had a bag of polenta in the cupboard since getting overexcited watching Gordon Ramsay, deciding that polenta was going to be my new favourite thing, and realising that I’m not that fond of polenta. While trolling for food porn one night, I happened across a couple of sexy little recipes for polenta cake. Polenta gives the cake a very different texture, quite grainy. While I liked the orangeyness of this recipe, next time I would probably substitute the polenta for ground almonds.
- 250g butter, softened
- 250g (golden) caster sugar
- 4 eggs
- 140g polenta
- 200g plain flour
- 2 tsp baking powder
- zest and juice of 2 oranges (any citrus fruit will work)
- 100g (golden) caster sugar (for the glaze)
Makes a 22cm loaf or 23cm round cake.
1. Preheat oven to 160C (140 fan). Grease and line your cake tin.
2. Zest and juice your oranges. It’s a good idea to juice into a measuring jug to make it easier to reserve 100ml of juice for the glaze.
3. Cream butter and sugar until light.
4. Add eggs one at a time and mix until well incorporated.
5. Add all the dry ingredients and mix, then add the zest and juice, reserving 100ml of juice.
6. Transfer mixture to your prepared tin. Smooth the top and bake for 45mins to an hour, until cake passes the knife test.
7. While the cake is baking, combine the icing sugar with the juice you saved in a small saucepan. Bring to the boil and stir until sugar dissolves. Remove from the heat.
8. Once your cake is done, remove from the tin to cool slightly, for perhaps 10mins. Take off any baking parchment you used.
9. Put the cake back into the tin and pour over the delicious orange glaze. It will absorb better when the cake is warm. Leave for a few minutes, then remove and allow to cool completely.
This cake freezes well, glaze and all. Wrap slices in clingfilm, then freeze in a plastic container.