This is incredibly moist, sweet and fragrant and it will last for a few days in a sealed tin – if you can keep your hands off it that is. It’s beautiful served with a dollop of greek yoghurt and maybe a scant grating of orange peel on top. It also has to be one of the simplest cakes around – just put everything in a bowl and mix!
Serves 8 | 20 mins prep plus 35 mins cooking
- 100ml olive oil
- 200g runny honey
- 3 eggs
- 2 tbsps orange juice
- 100g greek yoghurt
- 130g fine polenta
- 100g self-raising flour, sieved
For the syrup topping:
- 60ml orange juice
- 3 tbsps runny honey
- two sprigs fresh rosemary
You will also need…
- 1 x 20 cm loose bottomed baking tin greased and lined with baking parchment on the bottom
- a metal/wooden skewer or cocktail stick
- Pre-heat the oven to 160c and prepare the cake tin before you start.
- Add the oil, honey yoghurt and polenta to a large bowl and whisk together to get rid of any lumps.
- Add the three eggs, orange juice and sieved SR flour and give another good whisk to make sure everything is well combined.
- Pour into the prepared tin – this is a runny mixture, so make sure your loose bottomed tin won’t leak.
- Bake in the pre-heated oven for 30-35 mins, until a skewer inserted in the middle of the sponge comes out clean.
- Let it cool in the tin for 10 mins or so while you make the syrup.
- Heat the honey, orange juice and rosemary sprigs in a small saucepan for a few minutes.
- Prick the sponge all over with a skewer or cocktail stick and then slowly pour the syrup over and allow it to soak in to the sponge.
- Cool on a wire rack and finish off with rosemary leaves taken from the syrup mix.