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Orange & polenta syrup cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Zesty polenta cake: a delightful tea treat.
Ingredients:
  • 375g self-raising flour
  • 220g caster sugar
  • 90g cornmeal
  • 250g butter, melted
  • 1 orange, rind grated and juiced
  • 3 eggs
  • 117.50 gm (125) sour cream
  • 330g marmalade
  • 63.00 gm orange juice
  • Double cream, to serve
Instructions:
  • - Preheat your oven to 180°C. - Line a 22cm round cake pan with non-stick baking paper. - In a large bowl, mix together 2 1/2 cups (375g) self-raising flour, 1 cup (220g) caster sugar, and 1/2 cup (90g) cornmeal (polenta).
  • - Combine 250g melted butter, grated rind and juice of 1 orange, 3 eggs, and 1/2 cup (125g) sour cream until smooth. - Pour the mixture into a pan and level the top. - Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
  • Combine 1 cup (330g) orange breakfast marmalade with 3 tablespoons orange juice in a saucepan and heat over medium heat until mixture is smooth. Drizzle over cake and enjoy with a dollop of double cream.

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