Orange & Polenta Cake

Directions

Making the sponge

1. Preheat the oven to 180°C.

2. Line the bottom of a 15 cm diameter cake tin with parchment paper, or use one of our silicone cake moulds and lightly grease it.

3. Cake Batter: In a bowl, whisk the eggs and milk. Grate the zest of one orange into the mixture and mix well.

   

4. Empty the cake mix and the polenta into a bowl, and break up any obvious lumps with your fingertips. Gently fold this into the wet mixture, being careful not to overwork it.

5. Transfer the cake batter into the prepared cake mould and bake it in the preheated oven for 25 minutes, or until golden brown on top and an inserted toothpick comes out clean.

Orange syrup

1. While the cake is in the oven, you can get on with the orange syrup.

2. In a small saucepan, heat the orange juice and marmalade until you have a warm, syrupy glaze.

Soaking the cake

1. While still warm, prick the polenta cake, still in the mould, with a toothpick or fork all over, going all the way to the bottom of the cake. This allows the orange syrup to be absorbed more efficiently.

2. Pour half of the syrup all over the polenta cake.

   

Finishing touches

1. Remove the cake from the mould and peel off the parchment. The cake should be syrupy and moist.

2. Decorate with peeled orange slices and chopped pistachios.

3. We also love adding pomegranate seeds, mascarpone, or anything else you might have in your kitchen to elevate your creation.