I love making cakes with polenta because it gives cakes such a wonderful texture. Citrus flavours go great with polenta and this orange cake is a real winner, perfect for dessert or a teatime treat. I made it a few years ago for Emily’s birthday and everyone in the office thought that this was orangey BOOM!
I’ve since updated the recipe using whole oranges for a fuller flavour and a little more moist (sorry, not sorry!)
This recipe will make two loaf cakes but if you only want to make one, use a large 23cm round springform tin and cook the cake for a bit longer.
If you have a Thermomix, you can find the conversion here.
Serves 10-12 (makes 2 small loaf cakes)
2 large oranges
250g unsalted butter
200g golden caster sugar
4 large eggs
180g plain flour
2 teaspoons baking powder
FOR THE ORANGE GLAZE
100ml orange juice (from 2 medium oranges)
100g golden caster sugar
- Put the whole oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Drain, and when cool, cut the oranges in quarters and remove any big pips. Then pulp everything – pith, peel and all – in a food processor. Set aside.
- Pre-heat oven to 160C / 140C fan-forced. Grease and line 2 medium loaf tins (23cm x 11cm) with baking paper.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly.
- Then fold in the dry ingredients and the orange pulp.
- Divide the batter equally between the two prepared tins and spread evenly.
- Bake for about 40 minutes or until a skewer inserted into the centre of the cakes comes out clean. If the cake browns too quickly, cover with foil.
- Remove from the oven and turn out onto a wire rack to cool.
- To make the syrup, put the juice and sugar in a small saucepan and bring to the boil. Let it simmer for about 5 minutes or until slightly thickened, then remove from the heat and allow to cool slightly.
- Drizzle the orangesyrup over the top of the cooled cake. Serve with ice cream or citrus sorbet, or a nice cup of tea!
Prep time: 10 minutes Cooking Time: 2 hours 45 minutes
TIP! This cake is freezer friendly.