Citrus-Scented Polenta Cake

1. Prep Work

Preheat your oven to 160°C (140°C for fan ovens) / Gas 3. Line a 23cm round cake tin with baking parchment to ensure a seamless release after baking.

2. Creaming the Base

In a large mixing bowl, cream together the softened butter and golden caster sugar until the mixture is light and airy. Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.

3. Dry Mix & Combine

Sift together the polenta, plain flour, and baking powder, then fold this dry mixture into the wet ingredients. Add the orange zest and the portion of orange juice not reserved for the glaze, and stir to combine all elements into a unified batter.

4. Baking the Cake

Transfer the batter to the prepared cake tin, spreading it evenly. Bake for approximately 45 minutes, or until a skewer inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool on a wire rack before turning it out from the tin.

5. Creating the Glaze

While the cake is cooling, prepare the glaze by combining the reserved 100ml of orange juice with 100g of golden caster sugar in a medium saucepan. Bring the mixture to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and let the glaze cool.

6. Finishing Touches

Drizzle the cooled orange glaze over the top of the cake, allowing it to seep in and add an extra burst of citrus flavor.