Orange cardamom polenta cake
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.