Orange Polenta Cake with Rosemary Syrup
We thank Catia S for her recipe using some of our pantry and ice cream goodies.
Orange Polenta Glaze Cake Recipe
For the cake:
250g salted butter
250g golden caster sugar
4 large eggs
200g plain flour
2 tsp baking powder
Zest of 2-3 oranges
70mL orange juice
For the glaze:
150mL orange juice
150mL lemon juice
2 sprigs of rosemary
250g caster sugar
Heat oven to 160C/140C fan forced. Line the base and sides of a round 23cm cake tin with baking paper.
Cream butter and sugar until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add the dry ingredients and mix gently until combined. Add the zest and 70mLs of orange juice and mix gently.
Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until an inserted skewer comes out clean. Remove from the oven and allow to cool before removing from the tin.
For the glaze, put all the ingredients into a saucepan and simmer on low-medium heat until it darkens slightly. You can check the consistency of the glaze by putting a few drops onto a cooled plate, letting the drops cool, and seeing how far they run when the plate is tipped. Ideally, the glaze should be slightly thick so it does not run but is still pourable.
Pour the glaze over the cake and serve immediately.
We served our cake with slices of candied lemon slices and white chocolate ice cream, but vanilla bean ice cream would be great too!