SWEET ENDINGS: Polenta olive oil cake
Hilary Biller strikes it rich with a golden ctirus-topped cake
- 180g (1 cups) cake flour
- 185ml ( cup) fine polenta or fine mielie meal
- 10ml (2 tsp) baking powder
- 10ml (2 tsp) salt
- 4 extra-large eggs
- 200g (1 cup) caster sugar
- Zest and juice of 3 large oranges
- 185ml ( cup) olive oil
- 2 large oranges
- 250ml (1 cup) water
- 100g ( cup) caster sugar
In a mixing bowl, combine the flour, polenta, baking powder and salt. Using an electric mixer, beat together the eggs and sugar. Add the orange zest, reserving the juice for later use. Add small amounts of the flour mixture and oil alternately, beating till just incorporated. Don't overbeat. Pour the batter into a greased 20cm loose-bottomed cake pan and bake in a preheated oven at 170°C for 30-40 minutes. The cake is ready when it springs back when lightly touched.
Leave the cake to cool in the pan on a wire rack for at least 15 minutes before turning out. Strain the orange juice and bring to the boil in a small pan, then pour over the warm cake.
For the topping, peel the oranges, cutting off all the pith, and slice. Combine the water and sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 5 minutes. Add the orange slices and bring back to the boil. Remove fruit from syrup and arrange on top of the cake, then drizzle the syrup over.