Orange blossom & almond polenta cake
Polenta makes a lovely, fluffy flour substitute in this zesty cake
Ingredients
For the cake
- 150 g butter plus extra to grease
- 150 g caster sugar
- 4 large free-range eggs beaten
- 100 g Greek-style yoghurt
- 2 tsp Nielsen-Massey Orange Blossom Water
- 200 g ground almonds
- 200 g instant polenta
- A pinch of salt
- 2 tsp gf baking powder
To decorate
- 1 tsp Neilsen-Massey Orange Blossom Water
- 3 tbsp caster sugar
- Fine shreds of orange zest
- A few toasted flaked almonds
Instructions
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Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) aluminium PushPan or deep round cake tin with a little butter. If using a regular cake tin, line with baking paper.
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Beat the butter and caster sugar together in a bowl until light in texture, then gradually beat in the eggs. Stir in the yoghurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing.
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Transfer to the cake tin and level the surface. Bake in the middle of the oven for 55 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack. Remove the baking paper, if used.
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To decorate, put the blossom water into a pan with the caster sugar, 4 tbsp water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 minute. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.