Recipe: Orange and lemon polenta cake
I love baking – not that I do enough of it. Mix a few ingredients in a bowl, pour them into a tin and cook – and voila, you have something delicious on your plate. Okay, it doesn’t always work out quite that way – I’ve had my share of baking disasters. But I’m telling you that this is recipe is going to become a firm favourite. It has few ingredients, takes so little time to make and tastes spectacular.
It’s light, sweet and zesty. And the addition of polenta (which I have never used in a cake before) gives it a surprisingly pleasant crunchiness. Of course if you don’t have polenta you could just leave it out but I do think it adds a little something extra.
175g self-raising flour
1 tsp baking powder
225g castor sugar
225ml olive oil
Juice and zest of 1 orange
Juice and zest of 1 lemon
Preheat the oven to 170C/Gas mark 3.
Mix the flour, baking powder, polenta and castor sugar in a bowl.
Make a hole in the middle and pour in the olive oil. Break the eggs into the olive oil.
Mix well using a wooden spoon until there are no lumps left.
Add the orange and lemon zest and juice and mix.
Grease a cake tin and line the base with greaseproof paper.
Drop the mixture into the tin, smoothing it into the corners.
Bake for 1 hour, then check to see if it’s cooked by inserting a skewer gently into the cake.
If it comes out clean your cake is ready.
Let it rest for 5 mins before moving to a wire rack and removing the paper.