Ingredients :
- 75g plain flour
- 175g instant polenta
- 2 tsp baking powder
- 3 large eggs
- 175g caster sugar
- Grated zest and juice 1 large orange
- 120ml Filippo Berio Mild & Light Olive Oil
Syrup:
- 300ml orange juice
- 175g caster sugar
To serve:
- Fresh raspberries
- Crème fraîche (optional)
Instructions :
1. Heat the oven to 180ºC/350ºF/Gas Mark 4. Grease and line a loaf tin, approx 13x23cm with nonstick paper.
2. Sift the flour into a bowl and stir in the baking powder and polenta. Separate the eggs into two bowls, using an electric beater, whisk the whites until stiff.
3. Add the sugar, orange zest and olive oil to the yolks and beat until light and creamy in appearance. Add the orange juice and whisk until combined. Fold in the dry ingredients.
4. Take a large spoonful of egg white and beat into the mixture to loosen it then carefully fold in the remainder until combined.
5. Turn the mixture into the loaf tin and bake in the oven for 45 minutes, test with a skewer which should come out clean.
6. While the cake is baking, make the syrup. Put the orange juice and sugar into a pan. Heat until the sugar has dissolved, then boil for 2 minutes. Remove from the heat.
7. Allow the cake to cool for 2 minutes then pour half of the syrup over. Leave to cool completely and preferably for 24 hours.
8. To serve, cut into slices. Drizzle extra syrup over each portion and scatter a few raspberries onto the plate. Add Crème fraîche if desired.
