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January 17, 2011

Orange polenta cake

Orange Polenta Cake
Orange polenta cake

White butter 250 grams
Caster sugar 250 grams
Eggs 5
Polenta 140 grams
Plain flour 200 grams
Baking powder 2 teaspoons
Orange juice 100 ml

Orange glaze:

Orange juice 100 ml
Caster sugar 100 grams


Heat oven to 160C/140C. 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.

Transfer the mixture to the tin, spread evenly, then cook for about 45 minutes 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.

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