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Orange Polenta Rosemary Cake

If you're looking for a cake that's equal parts zesty, juicy, and totally delicious, this is the one for you! It has all the perfect cake elements: a beautiful texture, amazing flavours, and a to-die-for syrup drizzled all over!This cake is gluten free thanks to the polenta, which adds a beautiful moist texture which I just love. Decorate the top with thinly sliced oranges, and you've got a stunning dessert.

Prep Time 4 hoursCook Time 1 hour

Servings 16 slices
Calories 270kcal
Author Sophia

IngredientsFor the cake:200 g unsalted butter in small cubes200 g Demerara sugar100 g polenta3 large eggs1 tsp vanilla bean paste200 g ground almonds2 oranges zest only1 tsp orange blossom water1 tsp baking powder gluten free if necessaryFor the syrup:3 sprigs fresh rosemary stalks removed250 g orange juice with juicy bits30 g orange blossom water125 g golden caster sugar InstructionsPreheat the oven to 170°C / 150°C Fan / Gas Mark 5. Line a 20cm round springform cake tin with greaseproof paper and set aside.Place the butter in the mixing bowl. Blitz 30 Sec / Speed 5. Scrape down using spatula. Add the sugar, eggs, vanilla bean paste, ground almonds, polenta, orange zest, orange blossom water and baking powder then combine 40 Sec / Speed 5. You may have to pause halfway through and scrape the mixture down with a spatula to ensure the mixture is fully incorporated.Pour the cake batter into the prepared tin and ba...