Ingredients
200g butter
melted
½ cup polenta
1 cup cake flour
plain
1 cup castor sugar
1 baking powder
1 orange
Zest of
3 eggs
½ cup milk
3 tbsp orange juice
2 tbsp castor sugar
extra
Equipment
- 1 Oven
- 1 Mixer
- 1 Spatula
- 1 Funnel springform cake tin
- 1 Wire rack
- 1 Small saucepan
Instructions
- Preheat oven to 180°C.
- Melt butter.
- Combine all dry ingredients with orange zest and put aside.
- In a mixer, whisk eggs until light and fluffy (approx 5 minutes).
- Slowly pour in melted butter and continue whisking for 1-2 minutes.
- Turn whisk to low and gradually pour in dry ingredients and zest.
- When just combined add milk and orange juice and fold with spatula. Once combined, pour the mixture into a funnel springform cake tin that has been greased well.
- Bake in oven for 45 minutes. Remove and cool on wire rack.
- While cooling add remaining 2 tablespoons of orange juice and extra sugar in a small saucepan, sir on high heat and bring to the boil, boil for 2 minutes then remove and brush syrup over orange cake.
Notes
Tip
This mixture is very wet which makes a lovely moist cake.
Tip
Cooking on a lower temperature caramelizes the sugar and butter so you end up with a beautiful crust.
Tip
Serve with cream or a good quality yogurt to compliment this delicious cake.
Tip
This would make a beautiful dessert served with stewed plums.
Variation
If you don’t have a funnel cake tin you can use a regular one, you just need to drop the temp down to 170 and cook for an extra 30 minutes or until a skewer comes out clean.
