Recipe: Orange polenta cake

Recipe: Orange polenta cake

15m Prep | 40m Cook

Last updated

The addition of polenta gives this cake structure, a pleasingly dense texture and a subtle corn flavour that pairs nicely with the sweetness of the orange. Although it is drizzled in a citrus syrup, it's not overwhelmingly sweet like some syrup-soaked cakes tend to be. Serve with softly whipped cream, then sit back and wait for the compliments.

Ingredients (Serves 8-10)

  • 350g caster sugar
  • 250g unsalted butter
  • 4 eggs
  • 200g plain flour
  • 140g instant polenta
  • 2 tsp baking powder
  • 1 tsp salt
  • Zest and juice of two oranges
  • Candied orange slices
  • 100mL pulp-free orange juice

Beat the butter and 250g caster sugar together until creamy. Gently incorporate the eggs one at a time. Add the flour, polenta, salt, baking powder and the juice and zest of the 2 oranges and use a rubber spatula to combine well.

Line the base and sides of a greased 23cm cake tin with baking paper and arrange the candied orange slices across base of tin. Pour the cake batter carefully over the orange slices and bake in a preheated 160°C oven for 40 minutes, or until a skewer pulls out clean. Remove from oven and transfer to rack to cool.

Combine remaining 100g caster sugar and orange juice in a small pan and simmer until sugar is dissolved. Drizzle over cake, then slice and serve warm with whipped cream or ice cream, or cold with a dusting of icing sugar.

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