Blood orange polenta drizzle cake

45 MINUTES + COOLING SERVES 10 | EASY unsalted butter 250g, soft caster sugar 250g eggs 4 large self-raising flour 100g fine polenta 150g baking powder Ω tsp blood orange or regular orange 1, zested blood orange juice 100ml (freshly squeezed or from a carton)

lemon Ω, juiced

icing sugar 9 tbsp

• Heat the oven to 190C/fan 170C/gas 5 and line a 900ml loaf tin with a long strip of baking paper. Put the butter and caster sugar into a large bowl and beat with electric beaters until really light and fluffy. Whisk in the eggs, 1 at a time, until completely incorporated. Stir through the flour, polenta, baking powder and orange zest, with a pinch of fine salt. Pour into the tin and bake for 25-30 minutes or until a skewer poked into the middle comes out clean. Use the skewer to make 12 holes, about ae of the way down, all over the cake.

• Mix together the blood orange juice, lemon juice and 3 tbsp of icing sugar, then pour Ω over the surface of the cake. Leave to cool completely then use the strip of baking paper to lift the cake onto a platter. Put the remaining icing sugar into a bowl and gradually add the remaining blood orange juice mix, stirring to make a glaze. Spoon over and serve.

PER SERVING 461 KCALS | FAT 23.5G SATURATES 13.7G | CARBS 56.1G | SUGARS 37.9G FIBRE 0.9G | PROTEIN 5.9G | SALT 0.3G