Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Blood orange polenta drizzle cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 10
Ingredients
- 250g unsalted butter, soft
- 250g caster sugar
- 4 eggs, large
- 100g self-raising flour
- 150g fine polenta
- ½ tsp baking powder
- 1 blood orange or regular orange, zested
- 100ml blood orange juice, (freshly squeezed or from a carton)
- ½ lemon, juiced
- 9 tbsp icing sugar
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5 and line a 900ml loaf tin with a long strip of baking paper. Put the butter and caster sugar into a large bowl and beat with electric beaters until really light and fluffy. Whisk in the eggs, 1 at a time, until completely incorporated. Stir through the flour, polenta, baking powder and orange zest, with a pinch of fine salt. Pour into the tin and bake for 25-30 minutes or until a skewer poked into the middle comes out clean. Use the skewer to make 12 holes, about 3⁄4 of the way down, all over the cake.
- STEP 2
Mix together the blood orange juice, lemon juice and 3 tbsp of icing sugar, then pour 1⁄2 over the surface of the cake. Leave to cool completely then use the strip of baking paper to lift the cake onto a platter. Put the remaining icing sugar into a bowl and gradually add the remaining blood orange juice mix, stirring to make a glaze. Spoon over and serve.
