Spring London’s orange polenta cake is teatime perfection
Try this fresh, fragrant number from the restaurant’s head pastry chef
This recipe by @stromabakes – Head Pastry Chef at Spring London and one of our favourite to follow on Instagram – is simple yet utterly delicious. It is incredibly easy to make and lasts well in an airtight container. It also happens to be gluten free.
Ingredients
- 225g caster sugar
- 225g soft cubed butter
- 3 eggs
- 175g ground almonds
- 75g polenta
- 1tsp baking powder
- Pinch of salt
- 100g icing sugar
- 2 orange zest & juice- these can be any type of orange, if you opt for something smaller like a clementine then use at least 3 of them, the recipe is also delicious with blood oranges, which will give you a delightful shade of light pink!
Method
- Preheat the oven to 170c
- Cream the butter, sugar and zest together until pale and fluffy
- Add the eggs in one by one, scarping the sides of the bowl in between adding each egg
- Gradually add in the dry mix: almonds, polenta, baking powder & salt
- Fold in half the orange juice
- Spoon the ingredients into a greased and lined loaf tin
- Bake for 45-55mins until the skewer comes out clean
- Allow the loaf to cool completely before icing
- Sift the icing sugar into a bowl and then add enough orange juice to get a nice thick icing consistency
- Spread the icing over the loaf
- Recommended decorations include: strips of orange zest, toasted flaked almonds or dehydrated orange slices
