This cake is moist and buttery and has a slightly grainy texture. This is a ‘transitional’ cake, in that I will slowly transition it into a gluten free one as I improvise. This time, I baked it in a bundt just to dress it up, and am happy with the outcome. The next time I bake this, I will mill the polenta first, so that the texture is different. I will also replace the flour slowly with buckwheat or ground almonds.
250g Butter (I used salted butter)
180g Caster Sugar
200g Self-raising Flour
2 large Navel Oranges (use zest and juice)
- Preheat oven to 160ºC. Oil and flour a 23cm bundt.
- Cream the butter and half the sugar till light and fluffy (almost white), then add egg yolks one at a time until emulsified, flour and polenta. Do not overmix the flour.
- Whip the egg whites and the remaining until medium peak is formed.
- Add the creamed mixture to the egg white mixture.
- Put the batter into a bundt and bake for 70 minutes.
- Cool bundt on a wire rack and when cooled, transfer to a serving plate and sift icing sugar over the cake.
- Cake can keep for three days at room temperature.