Orange Polenta Cake with Orange Sauce
A light, fluffy citrus cake. Delicious warm with the hot orange sauce.
Preparation time: 15 minutes
Cooking time: about an hour
Serves 6 to 8
225g (8oz) butter, softened
225g (8oz) caster sugar
3 large eggs
225g (8oz) ground almonds
grated rind of 2 oranges
100g (4oz) polenta flour
½ tsp baking powder
For the orange sauce
100g (4oz) caster sugar
grated rind and juice of 2 oranges
300ml (½pt) water
1 to 2 tbsp cornflour
You will need
a 20.5cm (8in) round deep cake tin
1 Preheat the oven to 170 C, 150 C fan oven, 325 F, gas 3. Grease and line the cake tin. Beat the butter and sugar until pale and light. Gradually beat in the eggs, then fold in the almonds, rind, flour and baking powder. Spoon into the tin, level the top and bake for 50 to 60 minutes or until firm and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack.
2 Mix the sauce ingredients in a pan and bring to the boil, whisking. Simmer for 2 minutes, stirring, and serve with the warm cake.
Per serving for eight: 640cals, 41g fat, 17g saturated fat, 62g carbohydrate
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