Glazed Clementine Polenta Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 220 g plain flour
• 120 g fine cornmeal or 120 g instant polenta
• 2 teaspoons baking powder
• 1 pinch salt
• 200 g sugar
• 240 g eggs
• 190 ml extra virgin olive oil
• 260 g icing sugar
• clementine, juice and zest of, grated and strained through a fine sieve

Recipe

• 1 grease with butter and lightly flour a 22cm round cake tin.
• 2 preheat oven to 165°c
• 3 with a fork, mix flour, corn meal, baking powder and salt in a bowl. using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times. add zest and whisk.
• 4 on a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
• 5 stop and scrape down the sides of the bowl. add the rest of the oil and the remaining flour.
• 6 pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
• 7 remove from oven and cool for 15 minutes before unmoulding.
• 8 sift icing sugar into a bowl. add clementine juice, stirring, until it has the consistency of thick cream. glaze the cake.