Bake a Difference 2019Polenta cake (gluten free)
Registered Charity No. 205395 and Scottish Registered Charity
No. SC039445 and a company limited by guarantee 705357 in
England
METHOD
1. Preheat the oven to 170°C/Gas 3. Line a 20cm round cake tin
with non-stick baking paper.
2. Whisk the eggs and sugar until thick and mousse-like. Beat in
the melted butter and orange juice.
3. Add the polenta and baking powder, followed by the orange
zest, salt, poppy seeds and vanilla, beating well.
4. Pour into the prepared tin. Bake for 30-40 minutes until
golden.
5. While the cake is cooking make the syrup – put all the syrup
ingredients into a pan and heat gently until the sugar has
dissolved completely. Bring to the boil and simmer for 5
minutes.
6. Remove the cake from the oven and make holes in it with a
skewer. Pour over the hot syrup and leave to cool. Serve as it is
or top with icing and orange and lemon slices.
INGREDIENTS
• 3 eggs• 110g golden caster sugar• 110g unsalted butter
(melted)• 1 orange (zest and juice)• 225g Polenta• 1 tbsp baking
powder
(gluten free)• 1 pinch salt• 1 tsp vanilla extract• 50g poppy
seedsFor the syrup • ½ a lemon (juice only)• 2 oranges (juice
only)• 140g golden caster sugar
The image of the cake on the front is an example
VFM24-D - BAD19 - Recipe.v4.indd 4 18/07/2019 12:08:15
