Cooking time: 40 minutes
Oven Temperature: 180°C
Serving size: Serves 10-12
INGREDIENTS
175g unsalted butter, softened
125g caster sugar
finely grated rind and juice of 1 orange (approx. 60ml)
150g ground almonds
2 large eggs
80g coarse semolina
½ teaspoon baking powder
For the orange syrup
grated rind and juice of 1 large orange (approx. 60ml)
50g caster sugar
2 large sprigs rosemary
METHOD
1.) Preheat the oven to 180°C.
2.) Line a 20cm round cake tin (with a removable bottom) with non-stick baking paper, lightly grease the tin with neutral oil (e.g. rapeseed/vegetable/sunflower oil).
3.) Place the softened butter, sugar and orange rind in a large bowl and beat with a hand-held electric whisk until light and fluffy.
Tip: If you do not have an electric whisk, first beat the butter with a wooden spoon until it becomes fluffy and lighter in colour, then add the sugar and orange rind and continue to beat with the wooden spoon for a further 2 minutes.
4.) Fold in the ground almonds with a wooden spoon.
5.) Beat in the eggs one at a time with a wooden spoon.
6.) Stir in the orange juice, polenta and baking powder and mix gently with a wooden spoon until well combined.
7.) Pour the mixture into the prepared cake tin and place in a preheated oven, 180°C for 20-25 minutes until risen and firm to the touch. A skewer inserted into the middle of the cake should come out clean when removed (i.e. no batter should stick to the skewer if the cake is cooked).
8.)Meanwhile, place all the syrup ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 2-3 minutes.
9.) Immediately after removing the cake from the oven, whilst it is still hot, spoon the syrup over the cake in the tin and allow the cake to cool in the tin for 20 minutes before removing it from the tin.
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