It takes only 15 minutes to prepare, then a quick syrup poured over the top. It makes an impressive dessert or is delicious in the afternoon with a cup of tea.
Oranges are in season at the moment, so make sure you use freshly squeezed oranges in this dish. Polenta is made from finely ground corn, and is used in sweet or savoury dishes, and can even be used as a gluten free substitute to breadcrumbs to coat meat for frying. You can find it in the international or pasta section in your supermarket.
Ingredients (Serves 8 - 10):
- Rind of 2 oranges - about 3 tbsp
- 1/2 cup orange juice - about 3 squeezed oranges
- 1/2 cup vegetable oil - use a light flavoured oil like rice bran or canola
- 2 eggs
- 2 tbsp honey
- 1/2 cup sugar
- 1 1/2 cups self raising flour
- 1/2 cup ground almonds
- 1/2 cup polenta
Syrup
- Rind of 1 orange
- 1/3 cup fresh orange juice
- 1/3 cup sugar
Method
Preheat oven to 180 degrees celcius. Line and grease a 20cm round cake tin.
In a large bowl whisk orange juice, rind, vegetable oil, eggs, honey and sugar together.
Add flour, ground almonds and polenta. Quickly mix to form a thick batter.
Pour batter into greased cake tin and smooth the top with the back of a wet spoon.
Bake for 45 - 50 minutes, check by piercing with a skewer, that it comes out clean.
Set aside to cool.
Over a low heat, mix syrup ingredients, stirring occasionally, for about 5 minutes till thickened.
Pierce the top of the cake with a skewer and drizzle the warm syrup over the cooled cake.
Dust with icing sugar and serve with a big dollop of greek yogurt.
Enjoy!
- Stefani
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