Or­ange car­damom po­lenta cake

North West Telegraph - - TELEVISION -

Fra­grant moist cake with Mid­dleEastern ori­gins, per­fect for us­ing the navel or­anges in sea­son now Prepa­ra­tions 20 min­utes Cook­ing 45 min­utes Serves 12 In­gre­di­ents

250g un­salted but­ter 250g raw sugar 4 large eggs 140g po­lenta 200g self-rais­ing flour Zest and juice of 2 or­anges (set aside 100ml juice for the glaze) For or­ange glaze

100ml or­ange juice 100g caster sugar 3 car­damom pods, (bruised) Method

Heat oven to 160C. Line the base and sides of a round 23cm cake tin with bak­ing parch­ment. Cream the but­ter and sugar to­gether un­til light and fluffy. Add the eggs one at a time and mix thor­oughly. Once the mix­ture is com­bined, add all the dry in­gre­di­ents and the zest and juice (re­mem­ber to re­serve 100ml for the glaze). Trans­fer the mix­ture to the tin, spread evenly. Cook for 45 min­utes or un­til a skewer in­serted into the cen­tre of the cake comes out clean. Re­move from the oven and turn out onto a wire rack to cool. To make the glaze, put the juice, car­damom and sugar in a medium saucepan and bring to the boil. Let it sim­mer for 5 min­utes, then re­move from the heat and al­low to cool. Re­move the car­damom pods. Driz­zle the or­ange glaze over the top of the cooled cake. Sprin­kle with ic­ing sugar to serve.

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