10. Orange Polenta Olive Oil Cake

Super easy and super fresh. A great one for the repertoire, especially if you have any gluten free friends coming around for dinner!

Orange Polenta Olive Oil Cake

Makes one 21cm cake, serves 10

For cake:

45g polenta

200g sugar

100g ground almonds

1.5tsp baking powder

100g olive oil

4 eggs

1 orange, zest

1 lemon, zest

For syrup:

45g sugar

1 orange, juice

1 lemon, juice

1 cinnamon stick

4 cloves

8 cardamom pods

80g flaked almonds, lightly toasted, to finish

Line the bottom of your cake tin with parchment paper. Mix together your polenta, sugar, almonds and baking powder. Add in orange and lemon zest, eggs and olive oil, give it a good whisk, then pour into your tin. Pop it into a cold oven and turn on to 180ºC and bake for 40-45 minutes until set or a knife inserted into the centre of the cake comes out clean. If the top starts to brown too much cover with a bit of foil.

While your cake is cooking prepare your syrup. Crush your cardamom pods and combine in a small saucepan with the sugar, cloves, cinnamon and orange and lemon juices. Bring to a boil and cook for about 5 minutes until slightly reduced. Strain the mixture and reserve. Once your cake has finished cooking, prick with a skewer and brush the syrup over top. Sprinkle with toasted almond flakes and dab with a bit more syrup.