Orange and raspberry polenta cakes
Polenta cake is so good, with Italian origins, of course it is. The crumbly and grainy texture and the fresh citrus flavour make the most delicious little cake you ever did taste. A surprise burst of raspberry in the centre is an added treat. They are ridiculously easy to make, and can be baked as little cup cakes or one big cake to slice and serve with lemon gelato.
My cake decorations were crafted by my stupidly creative friend and fellow baker Captain Lala, you can check out more of her creations here.
- 250g unsalted butter
- 250g golden caster sugar
- 4 large eggs
- 140g polenta
- 200g plain flour
- 2 tsp baking powder
- zest and juice 2 oranges (less 100ml juice for the glaze)
- punnet of fresh raspberries (optional)
- 100ml orange juice
- 100g golden caster sugar
Heat oven to 160C. If making as a cake, line the base and sides of a round 23cm cake tin with baking parchment. Or fill a muffin tray with muffin cases.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
Pour mixture evenly into the cake tin, or spoon into the muffin cases, about 3/4 full. Scatter the raspberries over the cake and push them down slightly into the mixture. (I placed two raspberries in each muffin case) Bake for about 40 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool slightly but not set.
Brush the orange glaze thinly over the top of the cooled cake.