Polenta, Almond and Orange Cake with Saffron Syrup
Product :saffron syrup
Nº of Portions :8
Preheat the oven to 220°C, gas mark 7. Grease and line the base of a 20cm round cake tin. Place the grated orange zest, butter and sugar in a large mixing bowl and beat together until light and creamy. Gradually beat in the eggs.
In a separate bowl, mix together the flour, baking powder, polenta and ground almonds. Fold into the creamed mixture with half the orange juice (reserve the remaining juice for the syrup).
Spoon the mixture into the prepared tin and bake for 10 minutes. Reduce the oven temperature to 180°C, gas mark 4 and bake for a further 35-40 minutes, or until well risen and firm to the touch. Leave to cool in the tin for 5 minutes.
Turn the cake out onto a serving plate. Spoon three quarters of the saffron syrup over the cake and leave until cool. Arrange the orange segments in the centre of the cake and pour the remaining syrup over the top. Serve with a spoonful of Greek yogurt, if desired.
Grated zest of 1 and juice of ˝ an orange
175g unsalted butter, softened
175g golden caster sugar
3 large eggs, beaten
125g self-raising flour, sifted
1 tbsp baking powder, sifted
100g pack Waitrose Ground Almonds
1 orange, peeled and cut into segments