Orange and polenta cake

Serves:

Ingredients

• 200g butter, melted
• ½ cup polenta
• 1 cup cake flour, plain
• 1 cup castor sugar
• 1 teaspoon baking powder
• Zest of one orange
• 3 eggs
• ½ cup milk
• 3 tablespoon orange juice
• 2 tablespoons castor sugar (extra)

Method

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

• This mixture is very wet which makes a lovely moist cake. 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.
• Cooking on a lower temperature caramelizes the sugar and butter so you end up with a beautiful crust.
• Serve with cream or a good quality yogurt to compliment this delicious cake.
• This would make a beautiful dessert served with stewed plums .
• Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note