This is an extremely moist and tasty cake. The polenta and pistachios give it a lovely distinctive texture and the orange flavour comes through well.

Makes: Quite a large cake, giving 12 or more slices

Level: Easy

Time: Prep: 30 – 35 minutes. Baking: 60 – 70 minutes

Need: A deep sided 23cm (9”) round spring-form tin

Cake ingredients

300g/10oz butter (softened)
300g/10oz caster sugar
1 large orange (zest and juice)
4 large eggs, beaten
300g/10oz ground almonds
150g/6oz polenta
1 tsp baking powder
50g/2oz pistachios, chopped moderately small

For the syrup & topping

A small or medium orange
75g/3oz caster sugar
2 – 3 tsp marmalade or apricot jam
About 50g/2oz pistachios, some roughly chopped

Method

1. Preheat the oven to 160°C / fan 140°C / 310°F / Gas 2.5. Grease the tin with butter and line the base with baking paper.

2. Put the soft butter, sugar and orange zest into a large bowl and beat with an electric mixer until pale and fluffy.

3. Whisk in the eggs one by one, then add the ground almonds, polenta, orange juice, baking powder and chopped pistachios. Carefully mix in until thoroughly combined.

4. Spoon the mixture into the prepared tin. Bake in the oven for about 60 – 70 minutes. (Check at 60 minutes – cover if necessary). Set aside and make the syrup. (* read note below first)

5. For the syrup, put the sugar and the orange juice (add a little water if necessary) in a pan and stir over a low heat until all the sugar has dissolved, then simmer for 2 – 3 minutes until syrupy. Spoon or brush the hot syrup over the still warm cake.

* This makes the cake extra moist. You may prefer to use less syrup or even no syrup if you want a drier cake. Personally I’m happy with a lovely moist cake, but I thought it worth mentioning.

6. Leave in the tin until fully cooled, then remove and transfer to a serving plate or cake stand.

When the cake has cooled and is firm you may want to carefully invert it and have a flatter top surface.

7. Heat the marmalade and brush over the cooled cake then sprinkle on the chopped pistachios. Press them in gently.

I’d recommend serving it with creme fraiche or Greek yogurt – something with a bit of a “tang” to offset the sweetness of the cake.

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are a few that I’d love you to try:

Strawberry Sponge Cake