Orange sorbet
Make an easy, refreshing orange sorbet using just three ingredients. This simple, zesty dessert or palate cleanser is perfect after a rich meal
Orange polenta cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 250g unsalted butter
- 250g golden caster sugar
- 4 large eggs
- 140g polenta
- 200g plain flour
- 2 tsp baking powder
- zest and juice 2 oranges(less 100ml juice for the glaze)
For the orange glaze
- 100ml orange juice
- 100g golden caster sugar
Nutrition: per serving
- kcal452
- fat23g
- saturates14g
- carbs55g
- sugars37g
- fibre1g
- protein6g
- salt0.5glow
Method
step 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.
step 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.
step 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.
