Orange Polenta Cake

A lovely moist, throw everything in cake. Naturally gluten free, also lactose free.

Note: when I started to make this I found that I was 25g short of the amount of polenta needed, so I substituted cornmeal, and it's worked a treat! Next time I shall up the proportion of cornmeal, and see what difference it makes. I love these experiments!!

Ingredients

3 large eggs

125 g honey

1 tsp vanilla essence

2 oranges, juice and zest

100 g ground almonds

100 g coconut oil, melted

150 g polenta

1 tsp baking powder

A pinch of salt

For the syrup

150 ml orange juice

50 ml lemon juice

65 g honey

Method

1 Grease and line a 7" round cake tin. Pre-heat the oven to 170 C Fan

2 Put all the cake ingredients into a large bowl and mix well with a hand

electric beater.

3 Pour into the prepared tin, and bake for 30 - 35 minutes. Test with a skewer

in the middle of the cake, there should be no wet mix adhering.

4 Leave the cake to cool for 10 minutes in the tin, while you make the syrup.

5 Prick the cake all over with a skewer, and drizzle with the syrup. It may

take several goes before all the syrup is used.

6 Leave to cool in the tin. Remove carefully - it's quite soft and doesn't

have the resilience of a standard sponge cake.