Recipe: Orange and lemon polenta cake

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.

Recipe: Orange and lemon polenta cake

The golden brown outside and a promise of the citrussy inside

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.

Recipe: Orange and lemon polenta cake

Deliciously moist slices of citrussy cake

The ingredients

175g self-raising flour

1 tsp baking powder

50g polenta

225g castor sugar

225ml olive oil

4 eggs

Juice and zest of 1 orange

Juice and zest of 1 lemon

The instructions

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.

Recipe: Orange and lemon polenta cake

The beautifully yellow and crumbly cake

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