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ORANGE & POLENTA SYRUP CAKE<br />
1 cup caster sugar<br />
3 eggs<br />
¾ cup extra-light olive oil<br />
1 tbsp orange rind, finely grated<br />
¼ cup orange juice<br />
1½ cups self-raising flour, sifted<br />
½ cup polenta<br />
⅓ cup almond meal (ground almonds)<br />
2 tbsp flaked almonds<br />
Orange Syrup<br />
1¼ cups caster sugar<br />
½ cup orange juice<br />
1 cup cold water<br />
1. Grease and line with baking paper, a 20cm spring-form pan or ring pan.<br />
2. Whisk sugar, eggs, oil, orange rind and orange juice together in a bowl until smooth.<br />
3. Add flour, polenta and almond meal. Stir to combine.<br />
4. Pour into prepared pan and top with flaked almonds.<br />
5. Bake in <strong>Nu</strong><strong>Wave</strong> oven on 5cm rack, level 9, for 45 minutes or inserted skewer comes out clean.<br />
Cover with baking paper if over-browning during cooking. Stand in pan for 5 minutes. Turn out onto<br />
wire rack over baking tray.<br />
6. Make orange syrup:<br />
Combine sugar, orange juice and water in a saucepan over medium heat.<br />
Cook, stirring, for 2-3 minutes or until sugar has dissolved.<br />
Bring to a simmer. Simmer, without stirring, for 5 minutes or until thickened.<br />
Transfer to a heatproof jug.<br />
7. Pour half of the hot syrup over hot cake.<br />
8. Allow to stand for 15-20 minutes to slightly cool.<br />
9. Serve cake with remaining syrup.<br />
Another fantastic cake that is simple to make with exceptional results!<br />
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