Maize Cake with Honeyed Syrup
Source of Recipe
Waitrose
List of Ingredients
200g unsalted butter, diced
200g caster sugar
4 medium eggs
Finely grated rind and juice of 1 orange
150g plain flour
1 tsp baking powder
150g fine ground polenta
4 tbsp crème fraîche
Icing sugar, for dusting
For the syrup:
2 oranges
1 lemon
150g Waitrose Select French Chestnut Honey
Recipe
Preheat the oven to 170°C, gas mark 3. Cream the butter and sugar in a food processor or electric mixer. Add the eggs one by one, then the orange rind and juice.
Sift the flour and baking powder and add to the creamed mixture with the polenta. Mix well. Spoon into a buttered 20cm round loose-bottomed cake tin. Smooth with the back of a spoon and bake for 40-50 minutes, until a skewer pushed into the centre comes out clean.
Meanwhile, make the syrup. Using a potato peeler, cut long strips of peel from half an orange, then finely shred. Juice both the oranges and the lemon and simmer the juice with the honey in a small saucepan until reduced by a third.
Transfer half the syrup to a bowl. Add the rind to the pan and simmer until coated in syrup. Transfer to a separate bowl and leave to cool.
Remove the cake from the oven, let it cool, then run a knife around the sides, remove the collar and slip it onto a deepish plate. Pierce holes in the top with a skewer and spoon the reserved syrup over the top.
Leave to cool. Serve the cake in slices, with crème fraîche and a little rind in syrup spooned over. Dust the plates with icing sugar.
Serves: 6-8
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