Polenta is such a versatile ingredient and, of course, a staple in Italy. I’m pleased to share with you this naturally sweet version which makes a great treat for Mother’s Day (which I say should be every day of the year!)
100g Caster Sugar
4 Large Eggs
200g Plain Flour
2 tsp Baking Powder
1 tsp of Cinnamon
2 tsp Orange Essence
Zest and Juice 2 Oranges (less 100ml juice for the glaze)
100ml Orange Juice
50g Caster Sugar
Heat oven to 160C Line the base and sides of a round 23cm Bakemaster 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. Add orange essence. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
Transfer the mixture to the Bakemaster tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a Cooling Tray to cool.
To make the glaze, put the juice and sugar in a medium Scanpan Saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool.
Drizzle the orange glaze over the top of the cooled cake.