Orange and almond polenta cake recipe
 Almonds and polenta give this easy loaf cake a wonderful texture. The cardamom adds a delicate fragrance, too – this is gluten-free baking at its best. 175g/6oz butter, softened and cubed, plus extra for greasing175g/6oz caster sugar3 medium free-range eggs200g/7oz ground almonds100g/3½oz fine polenta50g/1¾oz Greek-style yoghurt1 heaped tsp baking powder (gluten-free if required)4 green cardamom pods, seeds only, lightly crushed1 tsp fennel seeds1 lemon, finely grated zest only1 medium orange, finely grated zest and juice only (around 40ml/1½fl oz juice)20g/¾oz flaked almonds4 tsp runny honey (optional) 175g/6oz butter, softened and cubed, plus extra for greasing 175g/6oz caster sugar 3 medium free-range eggs 200g/7oz ground almonds 100g/3½oz fine polenta 50g/1¾oz Greek-style yoghurt 1 heaped tsp baking powder (gluten-free if required) 4 green cardamom pods, seeds only, lightly crushed 1 tsp fennel seeds 1 lemon, finely grated zest only 1 medium orange, finely grated zest and juice only (around 40ml/1½fl oz juice) 20g/¾oz flaked almonds 4 tsp runny honey (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper.Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached.Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly.Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper. Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached. Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached. Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly. Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Recipe tips You can also make individual servings of this cake by baking in a buttered and lined muffin tin. Reduce the cooking time to 25 minutes and don’t worry about covering with foil before baking.