Orange and rosemary polenta cake

Orange and rosemary polenta cake
  • Serves icon Serves 8
  • Time icon Takes 1½ hours to make, 1 hour to bake, plus cooling

This moist, fragrant gluten-free cake can be kept wrapped in the fridge for up to five days.

Nutrition: per serving

Calories
461kcals
Fat
16.7g (2.5g saturated)
Protein
11.8g
Carbohydrates
66.3g (49.5g sugar)
Salt
0.2g
Calories
461kcals
Fat
16.7g (2.5g saturated)
Protein
11.8g
Carbohydrates
66.3g (49.5g sugar)
Salt
0.2g

Ingredients

  • Butter, for greasing
  • 2 large oranges
  • 6 free-range eggs
  • 150g polenta
  • 150g ground almonds
  • 250g golden caster sugar
  • 1 tsp finely chopped fresh rosemary leaves
  • 1 tsp demerara sugar

For the orange drizzle

  • 100g caster sugar
  • 3 tbsp orange liqueur, such as Grand Marnier, Cointreau or Triple Sec
  • 1 tsp finely chopped fresh rosemary leaves
  • Grated or shredded zest of 1 orange

Method

  1. Grease and base-line a 23cm springform cake tin. Put the whole oranges in a large pan of water, bring to the boil and simmer for 1 hour, until soft. Remove, cool, then halve and remove the pips.
  2. Preheat the oven to 180°C/fan160°C/ gas 4. Whizz the orange halves (with the skin) to a purée in a food processor. Beat in the eggs, polenta, almonds, sugar and rosemary.
  3. Pour into the tin and sprinkle with the demerara sugar. Bake for 1 hour, until the cake is risen and golden.
  4. For the drizzle, dissolve the sugar in 100ml hot water in a pan. Boil for 5 minutes but don’t let it colour. Remove from the heat and cool briefly. Add the liqueur, rosemary and zest.
  5. Cool the cake in the tin, then turn out and drizzle with the syrup.

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