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Get in touch if you think we could work together. I'm available as a freelance photographer of food, portraits, interiors and events. I also create social media content e.g. for Instagram and YouTube.

United Kingdom

Food and travel blog of London photographer Charlotte Hu.

Orange and Polenta Cake

A Visual Ode To Food, Travel & People

Orange and Polenta Cake

Charlotte Hu

I am so excited to be photographing the Kaleidoscope Tour, hosted by Italian Eye, in Tuscany later this month. A styled shoot at Villa La Selva, various food workshops, afternoon high tea at Villa Masini, and plenty more! To get into the Italian spirit, I baked an orange and polenta cake. I used the recipe from Jamie Magazine – this cake is so moist and summery... and happens to be gluten-free!

200g unsalted butter
200g demerara sugar
3 large eggs
1 tsp vanilla extract
200g ground almonds
100g polenta
Zest of 2 oranges
1 tsp orange blossom
1 tsp baking powder
250g orange juice
125ml caster sugar
5 cardamom pods, crushed
Natural yoghurt

Pre-heat the oven to 160°C. Grease a cake tin and line with baking paper. Beat 200g unsalted butter and 200g demerara sugar until smooth and creamy. Add 3 eggs, one at a time, then 1 tsp vanilla extract. In another bowl, mix 200g ground almonds, 100g polenta, the zest of 2 oranges, 1 tsp orange blossom water and 1 tsp baking powder. Combine this mix into the first one, pour into cake tin and bake for 45 minutes.

Let cake cool for 15 minutes then prick all over with a toothpick. Add 250g orange juice, 125ml caster sugar and 5 crushed cardamom pods to a saucepan. Simmer on a low heat for 10 minutes. Leave to cool. Brush syrup generously over the pricked cake. Serve with natural yoghurt.