Orange and Polenta Cake
Preparation time: 15 minutes
Cook time: 45 minutes
- 75g plain flour
- 175g instant polenta
- 2 tbsp baking powder
- 3 large eggs
- 175g caster sugar
- Grated zest and juice 1 large orange
- 7 tbsp Filippo Berio Mild and Light Olive oil
- 300ml (½ pt) orange juice
- 175g (6oz) caster sugar
To serve :
- Fresh raspberries
- Crème fraiche
To make the cake heat the oven to 180C. 350F. Grease and line a loaf tin approx 13x23cm (5½x9”) with nonstick paper.
Sift the flour into a bowl and stir in the baking powder and polenta.
Separate the eggs into two bowls using an electric beater whisk the whites until stiff.
Add the sugar orange rind and olive oil to the yolks and beat until light and creamy in appearance. Add the orange juice and whisk until combined. Fold in the dry ingredients.
Take a large spoonful of egg white and beat into the mixture to loosen it then carefully fold in the remainder until combined. Turn the mixture into the loaf tine and bake in the oven for 45 minutes test with a skewer which should come out clean.
While the cake is baking make the syrup put the orange juice and sugar into a pan heat until the sugar has dissolved then boil for 2 minutes. Remove from the heat and pour into a jug.
Allow the cake to cool for 2 minutes then pout half of the syrup over. Leave to cool completely and preferably for 24 hours.
To serve cut into slices. Drizzle extra syrup over each portion and scatter a few raspberries onto the plate. Crème fraiche can be added if wished.
Variation : Add fresh herbs to the vegetable before roasting such as rosemary of sprigs of thyme.
This cake improves if kept for 24 hours before serving.