This may not look massively exciting, nevertheless the texture and flavour are excellent: light, soft and sticky. I really like the texture of polenta, but some people think it’s a bit gritty, so I only used a “moderate” amount here. If, like me, you’re more pro-polenta then add in more and maybe reduce the ground almonds.

Makes: 12 – 15 slices

Time: 30 minutes preparation then up to 75 minutes baking. And another 5 – 10 minutes to apply a drizzle, if using.

Level: Easy

Need: A deep sided 23cm (9”) round spring-form tin. I used a stand mixer, but a hand-held one would be fine or just a wooden spoon and strong arms.

Cake ingredients

NB This is for a gluten free version. If you don’t need it to be GF, simply use normal SR flour and omit the xanthan gum powder.

300g/10oz butter (softened)
300g/10oz caster sugar
1 large orange (zest and some juice)
4 eggs, beaten
200g/7oz ground almonds
100g/4oz GF self raising flour
150g/6oz polenta
1 tsp baking powder
½ tsp fine salt
½ tsp xanthan gum powder
1 tsp ground ginger
75g/3oz stem ginger, chopped moderately small

For the (optional) drizzle

A 30ml – 40 ml mixture of ginger syrup and orange juice + some sugar to taste.

Method

1. Preheat the oven to 160°C / fan 140°C / 310°F / Gas 2 – 3. Grease the tin with butter and line the base with baking paper.

2. Put the soft butter, the sugar and half the 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, flour, salt, xanthan gum powder, ground ginger and juice from half the orange. Mix carefully until thoroughly combined. Stir in the chopped stem ginger.

4. Spoon the mixture into the prepared tin. Bake in the oven for about 70 – 75 minutes. (Check after 60 minutes). NB The baking time could be a little longer if you used a lot of orange juice, just keep checking.

5. Leave in the tin until fully cooled, then spoon or brush over the drizzle (if using). Take care not to overdo this as it should be a moist cake already.

I hope you enjoy this 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:

Marshmallow Sprinkle Cake