Name: Blood orange polenta drizzle cake
Total time: 45 min
Yield: Serves 10
Ingredients: 250g unsalted butter, soft; 250g caster sugar; 4 eggs, large; 100g self-raising flour; 150g fine polenta; ½ tsp baking powder; 1 blood orange or regular orange, zested; 100ml blood orange juice, (freshly squeezed or from a carton); ½ lemon, juiced; 9 tbsp icing sugar

250g unsalted butter
soft
250g caster sugar
4 eggs
large
100g self-raising flour
150g fine polenta
½ tsp baking powder
1 blood orange or regular orange
zested
100ml blood orange juice
(freshly squeezed or from a carton)
½ lemon
juiced
9 tbsp icing sugar

Method

step 1
Heat the oven to 190C/fan 170C/gas 5 and line a 900ml loaf tin with a long strip of baking paper. Put the butter and caster sugar into a large bowl and beat with electric beaters until really light and fluffy. Whisk in the eggs, 1 at a time, until completely incorporated. Stir through the flour, polenta, baking powder and orange zest, with a pinch of fine salt. Pour into the tin and bake for 25-30 minutes or until a skewer poked into the middle comes out clean. Use the skewer to make 12 holes, about 3⁄4 of the way down, all over the cake.
step 2
Mix together the blood orange juice, lemon juice and 3 tbsp of icing sugar, then pour 1⁄2 over the surface of the cake. Leave to cool completely then use the strip of baking paper to lift the cake onto a platter. Put the remaining icing sugar into a bowl and gradually add the remaining blood orange juice mix, stirring to make a glaze. Spoon over and serve.