Bright, zesty, and full of sunshine — this orange polenta cake is the perfect balance of sweet and citrus. The combination of ground polenta and gluten-free flour gives it a beautiful texture, while the orange drizzle adds a fresh, syrupy finish. It’s simple to make, naturally gluten-free, and guaranteed to bring a smile to anyone who tastes it.
 
INGREDIENTS:
250g margarine
250g sugar
4 eggs
Zest and juice of 2 oranges (keep the juice for the topping)
125g gluten-free self-raising flour
125g ground polenta
80g sugar (for the syrup drizzle)
 
HERE’S HOW:
Preheat the oven to 180°C (fan 160°C) and line a baking tray with parchment paper.
In a large mixing bowl, cream together the margarine and sugar until light, fluffy, and smooth.
Add the eggs one at a time, mixing thoroughly after each addition until the batter is silky and well combined.
Stir in the orange zest, followed by the polenta and flour. Gently fold until there are no lumps and the mixture is smooth and golden.
Pour the batter into the prepared baking tray and bake for 25 minutes, or until golden and firm to the touch.
To make the syrup:
While the cake bakes, juice the oranges and mix the juice with the 80g of sugar in a small bowl to form a granular, syrup-like mixture.
Once the cake is baked, remove it from the oven and allow it to cool slightly. Using a fork, gently poke holes all over the surface of the cake.
Slowly drizzle the orange syrup over the top, allowing it to soak into the sponge for a sweet, tangy finish.
Leave to cool completely before slicing and serving. This cake is perfect with a cup of tea or as a light dessert after dinner.
Recipe by Peter Sidwell