RECIPE OF THE WEEK
Italian Orange and Polenta Cake with Orange Glaze
Ingredients
- 130 g Quick Cook Polenta
- 200 g Plain Flour
- 2 tsp Baking Powder
- 250 g Caster Sugar
- 250 g Butter (melted)
- 4 Eggs
- 115 ml Freshly Squeezed Orange Juice (2-3 Oranges)
- Zest of two Oranges
- 75ml Freshly Squeezed Orange Juice
- 100 g Icing Sugar
Instructions
- Preheat your oven to 160 (fan) degrees celsius or 180 (conventional).
- Line a 23cm cake tin with greaseproof paper.
- Grab a large mixing bowl and add the polenta, plain flour, baking powder, caster sugar and a pinch of salt. Use a whisk to gently stir the ingredients together.
- In a medium mixing bowl, add the melted butter, orange juice, eggs and zest. Take your whisk and whisk until it is all combined.
- Add your wet ingredients into the dry ingredients and mix thoroughly until you have a nice smooth mixture.
- Pour the cake mixture into the prepared tin and cook for 35-40 mins. Check that it’s cooked by inserting a skewer into the centre of the cake. If the skewer comes out clean, the cake is cooked. If there is mixture on the skewer, pop it back in the oven for a few more minutes.
- Whilst the cake is cooking, add your icing sugar to a small bowl, add half of the orange juice and stir to combine. You want the glaze icing to be slightly runny but not fully liquid. Keep adding the orange juice until you reach the desired consistency.
- Drizzle the icing over the cake and serve with dollops of cream or whatever your heart desires.
Notes
- You can put your large mixing bowl on the scales and weigh all of your dry ingredients directly into the bowl. This saves time and needless washing up.
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