This cake is like a ray of sunshine. The orange, lemon, polenta and marmalade give the cake a bright cheerful appearance. The secret of the cakes success lies in the butter which should be lovely and soft- almost like a face cream.
Ingredients
For the cake
- 200g butter at room temperature
- 250g caster sugar
- Zest of one orange
- 200g plain flour
- 1 tsp baking powder
- 60g Polenta
- 60g Ground almonds
- 4 eggs
- 60g marmalade
For the drizzle
- 200g icing sugar
- Juice of 1 lemons and one orange
- 150g Caster sugar
For the icing
- 175g Icing sugar
- 2-3Tablespoons of orange juice
- Zest of one orange
To decorate (optional)
Large tablespoon of chopped pistachio nuts
Method
- Preheat the oven to 170ºC. Line a 23cm x 32cm tin.
- Beat all the ingredient together for two minutes until combines to a nice even consistency. Pour the mixture into the lined tin Bake on the middle rack of the oven for 20 minutes, until golden brown and set to the touch.
- While the cake is cooking mix the drizzle ingredients together in a small saucepan. Boil for a minute then remove from the heat.
- As soon as the cake comes out of the oven, prick over with a skewer and brush generously with the drizzle. Allow to cool.
- For the icing, sift the icing sugar into a bowl add the orange juice and orange rind, mix to a smooth icing sprinkle the pistachio nuts on top and allow to set before cutting into squares.
