* My Spanish Orange Polenta Cake
This was one of the cakes I made in the food processor for speed when the children where small.
(You can easily beat the ingredients together in a bowl with a wooden spoon whilst staring out of the kitchen window if you prefer.)
4 oz butter
4 oz polenta
4oz self- rising flour.
8oz caster sugar (plus extra 3 oz for syrup)
Grated zest and juice of 2 oranges and 1 lemon. (Plus 2 more orange for syrup)
A quarter pint of yoghurt or sour cream.
Preheat oven to 180c and grease one 8 inch square tin or two loaf tins.
Put the butter, polenta and flour into the bowl and blitz for few moments before adding beaten eggs.
Add the other ingredients with the motor turned off and then pulse until combined.
Bake for approx. 30 minutes until it looks risen and golden and leave to cool.
Boil up a quarter pint of water with the juice and zest of two more oranges and 2oz sugar until thickened.
Poke some holes into the cake and then carefully pour the still warm syrup onto the cooled cake slowly and carefully
Leave to go cold before serving with crème fraiche or cream.
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