This cake is soft, spongy, and has a little bit of a texture because of the polenta, making it a great cake to have with tea. I used less sugar but you could add more if you prefer things sugary sweet.
You'll need:
You'll need:
1 cup butter, melted
3/4 cup golden caster sugar
4 eggs
1 cup flour (I used Brown Rice flour, but regular flour would do as well)
1 cup finely ground polenta
2 tsp baking powder
Zest & Juice of 2 oranges (I used canned oranges, so used the syrup instead)
Orange slices for topping (optional)
Beat the butter and sugar till light.
Add eggs and mix well.
Sift in the flour and baking powder, then mix in the polenta.
Add the orange zest and juice at the end and make sure everything's incorporated well.
Put in a greased pan and into an oven preheated at 170 deg C. It takes about 40 minutes to cook.
It made 6 cupcakes and one 8-inch cake.
I used a convection microwave. On the convection setting, it took 20 minutes for the cupcakes to cook and 25 minutes for the cake. It has a nice toasty top and I preferred to eat it warm.
Once the cake cools, top it with orange segments
