This fairly simple orange-flavoured cake recipe has the distinct flavour of olive oil and texture of cornmeal. It's not overly sweet so delicious served on its own with a cup of tea.
The Viking Bunny
16 people made this
265g caster sugar, divided
2 large eggs, beaten
120ml olive oil
120ml orange juice
155g plain flour
70g finely ground polenta or cornmeal
zest from 1 orange
2 teaspoons baking powder
1 teaspoon salt
Method Prep:10min › Cook:25min › Extra time:40min › Ready in:1hr15min
Preheat oven to 190 C / Gas 5.
Grease the bottom and sides of an 20cm round cake tin; line with greaseproof paper or baking parchment. Grease top of paper.
Beat 125g of the caster sugar, eggs, olive oil and orange juice together in a large bowl until smooth; add flour, fine polenta, orange zest, baking powder and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared cake tin. Sprinkle remaining sugar over the top of the cake.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the tin to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.