Orange and rosemary polenta cake

I made orange and rosemary polenta cake for tea earlier. I had most of the ingredients in my storecupboard so all I had to buy were oranges and rosemary.  My colleague told me about the recipe she found on delicious magazine online. I only added in 3 eggs and moistened the cake mixture with 100 ml milk, but the cake turned out very moist anyway. Here is the recipe for ease of reference:

Ingredients:

A) Cake

  • 2 oranges
  • 150g polenta
  • 150g ground almond
  • 250g castor sugar
  • 6 eggs
  • 1 tsp chopped rosemary
  • 1 tsp demerera sugar
  • butter for greasing

B) Orange drizzle

  • 100 ml water
  • 100g castor sugar
  • 3 tbsp cointreau (or other orange liquer)
  • 1 tsp chopped rosemary
  • zest of 1 orange

Method

  1. Add the oranges into a pot of boiling water, and leave to simmer for 1 hour. Remove from the water and leave to cool in a big mixing bowl
  2. Pre-heat the oven to 180 degrees (gasmark 5)
  3. Grease and line a 20″ spring form pan
  4. Quarter the oranges, remove pips, top and tail
  5. Puree the oranges using a food processor, and beat in the eggs, polenta, ground almond, castor sugar and rosemary
  6. Pour into the spring form pan and bake in the oven for 1 hour
  7. Remove from the oven and leave to cool in a rack for 20 minutes. Remove the spring form ring from the cake
  8. For the drizzle, add the sugar into hot water and leave to boil for 5 minutes
  9. Leave to cool for 5 minutes before mixing in the rosemary, zest and cointreau
  10. Once the cake has cooled for 20 minutes, pour the orange drizzle over the cake
  11. Serve with cream, ice-cream or on its own 

 

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