ORANGE, LIME AND CRANBERRY BUNDT

The fruit flavours in this polenta bundt cake work beautifully together.

SERVES 12

PREPARATION TIME

15 minutes, plus cooling

COOKING TIME

about 50 minutes

FOR THE CAKE

● 275g unsalted butter, softened, plus extra, melted, for greasing

● 150g polenta, plus extra for preparing the tin

● 275g caster sugar

● 4 large eggs

● 125g plain flour

● 2tsp baking powder

● Zest 2 large oranges, plus juice 11/2

FOR THE SYRUP

● 100ml cranberry juice

● 50g caster sugar

● 2tbsp orange juice

● Juice 2 limes (about 4tbsp)

FOR THE GLACÉ ICING

● 11/2tbsp cranberry juice

● 150g icing sugar, sifted

● 1tbsp dried cranberries, roughly chopped

1 Preheat oven to 180°C (160°C fan) mark 4. Brush a 2-litre bundt tin with melted butter, add a couple of tablespoons of polenta and tilt the tin so that it coats the inside.

2 In a bowl, beat the butter and sugar until pale and creamy. Add eggs, one

at a time, whisking well in between each addition. If the mixture begins to split, whisk in 1tbsp flour.

3 In a bowl, mix together the polenta, flour, baking powder and a pinch of salt. Add this to the egg mixture and fold in. Finally, fold in the orange zest and orange juice. Turn mixture into the tin and bake for 40min.

4 Meanwhile, make the syrup: put the cranberry juice, sugar and orange juice into a pan. Heat gently until the sugar dissolves, increase the heat and simmer for 3-5min, until syrupy. Add the lime juice, mix well, and set aside.

5 Remove the cake from the oven and leave to cool in the tin for 10min. Using a skewer, poke holes halfway down into the cake (be careful not to go through to the bottom) and slowly spoon over the syrup. Leave to cool for a further 30min in the tin, then remove to a wire rack to cool completely.

6 For the icing, mix cranberry juice into icing sugar until smooth and thick.

7 Transfer the cooled cake to a cake stand or platter. Drizzle over icing and scatter with chopped cranberries.