A couple of months ago, our friends Sue and Kevin went to see some friends for a meal. Their friends produced a very fine cake, so they asked for the recipe.
A few weeks ago, we went to see our friends Sue and Kevin for a meal. They produced a very fine cake, so we asked for the recipe.
The other evening, our friends Jonet and Richard came round for a meal. We produced a very fine cake, so they asked for the recipe.
This is the cake. This is the recipe. It’s a little unusual, it’s easy to make, and it works well – as we all discovered – as a pudding. It’s also dairy and gluten-free, which can come in handy too.
Polenta and Olive Oil Orange cake
2-3 large oranges
300 g. golden caster sugar
250 g. fine ground polenta
200 g. ground almonds
1 1/2 tsp baking powder
4 eggs, beaten
225 ml. olive oil
zest of 1 orange
- Oven 170 degrees centigrade.
- Grease and line tin (equivalent of 2 lb. loaf tin, or 20 cm. round tin).
- Peel and slice oranges and arrange, overlapping, on base
- Combine all dry ingredients.
- Beat eggs and add to mixture.
- Add the oil and combine all ingredients
- Pour the thick batter over oranges.
- Place on baking tray and bake 75-90 mins.
- Allow to cool before inverting on plate.
The cake works well on its own, but is even better with, say, a handful of raspberries and some Jersey cream.
Now. Who will you share the recipe with?