Orange and Polenta Cake

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
250ml orange juice
125g 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 250ml orange juice, 125g 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.