Orange Soaked Polenta Cake

INGREDIENTS (Serves 10)

◆ 150ml cold pressed rapeseed oil

◆ 265g golden caster sugar

◆ 2 medium eggs, beaten

◆ 2 oranges

◆ 125g ground almonds

◆ 100g polenta

◆ 5g baking powder

◆ 10g ground arrowroot

◆ 20g toasted flaked almonds

◆ Greek yogurt to serve 1 Preheat oven to 180°C, Fan Oven 160°C, Gas Mark 4. Grease and line a 20cm spring-clip cake tin. Whisk oil with 150g sugar and eggs until well blended. 2 Grate the rind from one of the oranges and add to the mixture along with the ground almonds, polenta, baking powder and arrowroot. Mix well and pour into the tin. Bake on a baking tray for about 50min until lightly golden and firm to the touch. 3 Meanwhile, use a vegetable peeler to take off orange rind from the remaining orange. Cut into thin strips. Bring a small saucepan of water to the boil and cook the zest for 2min to soften. Drain and cool. 4 Extract the juice from both oranges and make up to 200ml with water. Pour into a saucepan, add remaining sugar, and heat gently until dissolved. Bring to the boil and cook for about 10min until reduced by half. Leave to one side. 5 Once cake is cooked, keep it in the tin, and skewer top all over. Sprinkle with the cooked orange rind and gradually pour over the syrup. Leave to cool completely before removing from tin. Sprinkle with flaked almonds. Serve with Greek yogurt.