Serves 8
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For the orange syrup

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 19cm cake tin with non- stick parchment paper.
  2. In a large mixing bowl, combine the flour, baking powder, ground almonds and polenta. Stir in the orange zest and sugar.
  3. In a jug, lightly beat the eggs, oil and yoghurt together. Pour this into the flour mixture and stir until just combined.
  4. Transfer the mixture to the prepared tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Cover loosely with foil for the final 10 minutes if it starts to brown too quickly. 
  5. Meanwhile, make the syrup. In a saucepan, combine the caster sugar, orange juice and 75ml of water. Place over a medium heat and cook for a few minutes until the sugar dissolves, stirring regularly. Increase the heat and bring to a boil for 3-4 minutes until the mixture is thickened and syrupy.
  6. Place a piece of parchment paper under a wire rack. Remove the cake from the oven and leave to cool for five minutes in the tin, then turn it out onto the wire rack.
  7. Use a skewer to poke holes all over the cake, then spoon the syrup over the cake and brush around the sides. Leave to set before slicing.

Nutrition Facts

Per serving: 360kcals, 14.5g fat (2.1g saturated), 53.7g carbs (30.3g sugars), 6.5g protein, 1.6g fibre, 0.03g sodium 

CakesFreezer-friendlySweet thingsLow-fatSpecial OccasionsAfternoon teaBakingMake it HealthyVegetarian

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