|Orange Polenta Cake - just after turning it out...|
I’ve been meaning to try and make one of these for a while and the first attempt a couple of weeks ago was a limited success as it didn’t turn out of the tin. Still, the bits tasted nice so I’ve had another go…
250 grams soft, unsalted butter
300 grams caster sugar
3 large eggs (beaten)
100 grams polenta
250 grams ground almonds
1tsp baking powder
In a bowl mix the polenta, ground almonds and baking powder.
Now get another bowl and cream the caster butter and sugar together before adding the eggs a bit at a time making sure it’s all well mixed.
Now slowly add the almond / polenta mix - add a bit at a time making sure it is well mixed as you go along.
Finally add the zest of the orange and half the juice. Mix well and put into a well greased cake tin. 180C for ~ 50 minutes.
Take out of the oven, prick the top well and add the remaining orange juice. Finally take the juice of another orange, heat in a pan and add icing sugar until no more will dissolve. Pour this over the top of the cake and allow to cool.
Once cool remove from tin.
p.s. Some of you may find this too sweet with all the icing. You could easily halve the orange and icing sugar mix (or forego the icing altogether) to have it less sweet.
p.p.s. Polenta also means it is anoth entry for this month's alphabakes hosted by Caroline of Caroline makes and Ros from The more than occasional baker.