This gluten free cake is very easy to make and a great crowd pleaser, it looks impressive and stays moist for days due to the orange juice and polenta. The measurements below make two cakes and they freeze well too, so a good one to make in advance and store in the freezer for a rainy day or unexpected guest. 

Serves 12

Preparation time: 30 minutes

Cooking time: 50 minutes

Ingredients

• 400g unsalted butter

• 400g castor sugar 

• 5 eggs

• 200g polenta

• 400g ground almonds

• 2 tbsp baking powder

• zest of 3 oranges

Topping

• juice of 2 oranges

• 50g castor sugar

• pistachios

• almonds

• cranberries

• crème fraîche or Greek yoghurt

Instructions

1. Pre-heat your oven to 190℃/170℃ fan. 

2. Beat the soft butter, sugar and orange zest until light and fluffy.

3. Add in one egg at a time and mix.

4. Fold the almonds, baking powder and polenta into the mixture.

5. Split the mixture into two lined cake tins and bake for 50 mins at 190℃/170℃ fan or until it is cooked, the top will look golden and the middle should be firm.

6. Make the drizzle by heating the sugar and orange juice in a saucepan. When the sugar has dissolved make small holes in the cooked cakes using a fork or cocktail stick, pour the drizzle over the cakes.

7. When the cakes have cooled pile on the chopped pistachios, almonds and cranberries.Serve with the crème fraîche or Greek yoghurt.

Written by: Rosanna Christou

Instagram @rosannachristou