Fragrant moist cake with middle eastern origins. Traditionally made with oranges, this version with be fresh and fragrant with mandarins.
Preparation: 20 mins
Cooking: 45 mins
Serves: 12
Ingredients:
- 250g unsalted butter
- 250g raw sugar
- 4 large eggs
- 140g polenta
- 200g self raising flour
- zest and juice 3 mandarins (hold 100ml juice for the glaze)
- For mandarin glaze
- 100ml mandarin juice
- 100g caster sugar
- 3 cardamom pods, (bruised)
Method:
- Heat oven to 160ºC. Line base and sides of round 23cm cake tin with baking paper.
- Cream butter and sugar together until light and fluffy.
- Add the eggs one at a time and mix thoroughly.
- Once combined, add all the dry ingredients and the zest and juice (reserve 100ml for the glaze).
- Transfer the mixture to the tin, spread evenly.
- Cook for 45 mins or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and turn out onto a wire rack to cool.
- To make the glaze, put the juice, cardamom and sugar in a medium saucepan and bring to the boil.
- Simmer for five minutes.
- Remove from heat and cool.
- Remove the cardamom pods.
- Drizzle the mandarin glaze over the top of the cooled cake.
- Sprinkle with icing sugar to serve.
