Polenta cakes have a special flavour, I think. This polenta cake is lightly flavoured with rum, lemon and orange, then served with an easy peasy orange sauce. This cake can also be frozen with great success.
8 people made this
175g softened butter
200g caster sugar
250g plain flour
75g polenta (cornmeal)
5 teaspoons baking powder
5 tablespoons rum
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
For the sauce
500ml orange juice
3 tablespoons orange marmalade
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Grease a 23cm springform cake tin and dust with a little flour.
Beat the butter and sugar with an electric mixer until light and creamy. Beat the eggs in a separate bowl and fold into the butter and sugar.
Sift flour and mix with polenta and baking powder. Mix into the cake mixture. Mix in the rum, lemon juice, orange juice, lemon zest and orange zest.
Pour the mixture into the tin and smooth out. Bake in the preheated oven for 50-60 minutes until a skewer comes out clean. If the cake is not cooked through, but the top is too dark, cover loosely with a piece of aluminium foil.
Remove from the oven, let cool slightly and then remove from the tin. Cool completely on a wire cake rack.
For the sauce, mix 500ml orange juice with the marmalade and reduce in a small pan over medium high heat without a lid.
Before serving, pour the sauce over the pieces of cake (the sauce tastes good hot or cold).