Deliciously citrus, floral & fun!
Orange elderflower polenta cake
125ml rapeseed oil
150g coarse polenta
75g plain flour
1/2 teaspoon baking powder
150g caster sugar
2 large eggs
2 egg whites
Zest & juice of 1 medium orange
125g caster sugar
180ml Orange juice
3 elderflower heads
Preheat the oven to 160C
Grease and line a 20cm loose bottom cake tin.
In a bowl whisk the sugar, eggs and whites until thick and pale in colour.
In a separate bowl, mix the flour, polenta and baking powder.
Add the oil and yoghurt to the egg mixture and mix,
Add in the dry ingredients and fold to incorporate.
Pour the batter into the lined tin and bake in the centre of the oven for 45-50 minutes.
When this is baking, place all the ingredients for the soaking liquid into a pot and heat gently until the sugar has dissolves, set aside.
Once the cake is baked, remove from the oven and place on a cooling rack, strain the liquid and spoon over the cake in stages until it is all soaked in.
Top with some orange zest and serve with a spoon of natural yoghurt.