This is a truly elegant cake for afternoon tea… or breakfast. It’s moist but light and perfumed with oranges. Who wouldn’t want to sit down to a slice or two with a pot of coffee?

This lovely cake cake comes out of the necessity to use up my abundance of citrus fruit.  I have a ridiculous amount of the pretty orbs.  I live in a citrus grove.  I am surrounded by red, orange, yellow and green… and bees.  There’s only so much fresh juice or so many jars of marmalade, orange/lemon/lime curd a girl can make… so, cake.

When you produce this much citrus, you have to find ways of using every last bit of that precious fruit.  I used blood oranges here, but regular oranges will be just as good.

Once your cake is baked, poke holes all over it so that the syrup can get into every nook and cranny.

Pour the hot syrup over the warm cake… Someone should bottle the smell this generates.

I like to serve this cake smothered in a generous layer of plain, thick Greek yoghurt…

Then top it with slices of orange (blood orange in this case) as I portion out the slices – to stop the fruit juices from bleeding into the yoghurt…

Then I like to dig in… as any sane person would do.

Orange Polenta Cake

For the Cake:

100g unsalted butter

225g golden caster sugar

3 eggs

50g plain flour

50g self-raising flour

130g fine polenta

50g almond meal

80g cup full-fat Greek yoghurt

2 tablespoons honey

1/4 cup orange juice (I used blood orange juice)

Finley grated zest of two oranges (I used blood oranges)

For the Syrup:

250ml freshly squeezed orange juice (I used blood oranges)

2 tablespoons orange flower water

4 cardamom pods, crushed

125ml golden caster sugar

To Serve:

Thick Greek Yoghurt

Two oranges, peeled and thinly sliced (I used blood oranges)

Make the Cake:

Preheat the oven to 180 degrees C. Grease and line the base of a 23cm cake tin with baking paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy then beat in the eggs, one at a time. In a separate bowl, mix the flours together and then add them to the egg-and-sugar mixture. Whisk in the polenta, almond meal, yoghurt, honey, orange juice and orange zest. Pour into the prepared cake tin and bake for about 40 – 45 minutes, or until  a skewer inserted into the centre of the cake comes out clean

Make the Syrup:

Put all the syrup ingredients into a small saucepan and bring to boil over high heat  Continue to boil for about 5 – 6 minutes, or until the syrup starts to thicken slightly.  Remove from the heat.

While the cake is still in its tin and still warm, poke holes in it and pour the hot syrup all over it.  Leave in the tin to cool and for the cake to soak up all the syrup.

To Serve:

Spread the top of the cake with a generous layer of Greek yoghurt.  Slice and top each slice with the slices of orange.  Serve with extra yoghurt and orange slices on the side.

Adapted from here

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