Time for a light, yummy cake that can be eaten as a pudding or a tea time treat, whichever time you choose you will be hard pushed not to nibble it all day. I usually wack a dollop of creme fraiche, frozen yogurt or lemon sorbet on the side for added loveliness, but it’s so good you can serve it as it is.
Citrus Polenta Cake
130ml sunflower oil
130g caster sugar
grated zest of one orange
grated zest of one lemon (I love the word zest)
105g finely ground almonds
¾ tsp gluten free baking powder
1 ½ tsp poppy seeds
150ml orange and lemon juice mixed
55g caster sugar
- Get your oven to 180C
- Grease a 23cm tin and place a disc of greaseproof paper on base
- Beat the egg yolks, oil, 110g caster sugar (keeping a little back) the orange and lemon zest until smooth.
- In a separate bowl combine the almonds, polenta, baking powder and poppy seeds and fold into the egg mixture.
- Whisk the egg whites until stiff peaks then beat in the remaining caster sugar then fold into cake mixture.
- Turn the mixture into your tin and bake in the centre of the oven for 45mins – 50mins, to check it’s cooked just slip a wooden skewer into the centre and it should come out dry.
- let the cake cool in the tin while you make your syrup by placing the juice in a small pan with the caster sugar over a low heat, stirring until all the sugar has dissolved, then bring to the boil for a minute then allow it to cool for 10mins.
- Remove cake from tin and pierce it all over with skewer and drizzle syrup all over.
- Allow to cool before serving either on it’s own or your choice of sides.