Blood orange polenta drizzle cake
Change up the classic lemon drizzle with juicy blood oranges. Our polenta cake is easy to make and the ideal sweet treat to accompany your morning coffee
- 250g unsalted buttersoft
- 250g caster sugar
- 4 eggslarge
- 100g self-raising flour
- 150g fine polenta
- ½ tsp baking powder
- 1 blood orange or regular orangezested
- 100ml blood orange juice(freshly squeezed or from a carton)
- ½ lemonjuiced
- 9 tbsp icing sugar
Nutrition: per serving
- kcal461
- fat23.5g
- saturates13.7g
- carbs56.1g
- sugars37.9g
- fibre0.9g
- protein5.9g
- salt0.3g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5 and line a 900ml loaf tin with a long strip of baking paper. Put the butter and caster sugar into a large bowl and beat with electric beaters until really light and fluffy. Whisk in the eggs, 1 at a time, until completely incorporated. Stir through the flour, polenta, baking powder and orange zest, with a pinch of fine salt. Pour into the tin and bake for 25-30 minutes or until a skewer poked into the middle comes out clean. Use the skewer to make 12 holes, about 3⁄4 of the way down, all over the cake.
step 2
Mix together the blood orange juice, lemon juice and 3 tbsp of icing sugar, then pour 1⁄2 over the surface of the cake. Leave to cool completely then use the strip of baking paper to lift the cake onto a platter. Put the remaining icing sugar into a bowl and gradually add the remaining blood orange juice mix, stirring to make a glaze. Spoon over and serve.
