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When I want to breathe a bit of summer into our wintry days, this recipe never fails; it reminds me of Italian holidays. The cake bursts with a tangy orange flavour and is delicious served as a dessert with ice cream or a drizzle of fresh cream.


  • 250g softened unsalted butter
  • 250g caster sugar
  • 4 large eggs
  • 140g Polenta
  • 200g plain flour
  • 2 tsp baking powder
  • Zest and juice of 2 oranges


  • 100ml orange juice
  • 100g caster sugar
  1. Heat oven to 170C/140CFan/Gas 3
  2. Grease and line base and sides of a 23cm cake tin
  3. Cream the butter and sugar until light and fluffy
  4. Beat in the eggs one at a time until mixture is thoroughly combined (add a little flour if the mixture looks like it is curdling)
  5. Mix in all the dry ingredients
  6. Keeping back 100ml of orange juice for the glaze – mix in remaining juice and zest to the mixture
  7. Spoon into your prepared tin and cook for 45 mins or until a skewer inserted comes out clean
  8. Turn out onto a wire cooling rack to cool
  9. Make the glaze by putting the orange juice and sugar in a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes and then remove from the heat and allow to cool
  10. Drizzle the glaze over the top of the cooled cake and enjoy.

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