Orange polenta cake

• unsalted butter↗250g g
• golden caster sugar↗250g g
• large eggs↗4
• polenta↗140g g
• plain flour↗200g g
• baking powder↗2 tsp tsp
• zest and juice 2 oranges

  (less 100ml juice for the glaze)

• orange juice↗100ml ml
• golden caster sugar↗100g g

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

2. 2

   Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

3. 3

   To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.