Polenta and Great Ness Orange Zest Rapeseed Oil Cake

MatthewStreffordlarge1.jpgRecipe Suggestion from Chef Matthew Strefford


3 large eggs at room temperature

160g (3/4 cup) sugar

80ml (1/3 cup) Great Ness Orange Zest Rapeseed Oil

1 lemon and 1 orange, zested and juiced

1 tsp vanilla extract

190g yellow polenta

75g (1/2 cup) ground almonds

1/2 tsp salt

1 1/2 tsp baking powder

Icing sugar for dusting 


Preheat the oven to 150C and oil a 24cm loose bottomed cake tin

Whisk the eggs and sugar until light and creamy (about 4 minutes)

Slowly drizzle in the Great Ness Orange Zest Rapeseed Oil, continuing to whisk until all the oil is combined

Whisk in the lemon, orange zest and vanilla

In another bowl, stir together the polenta, ground almonds, baking powder and salt

Sieve this mixture over the eggs and sugar in 3 batches, alternating with the orange juice, folding until just combined

Pour into the oiled cake tin and bake for 40 – 45 minutes until a skewer comes out clean

Leave to cool in the tin for about 10 minutes then turn out to cool completely on a wire rack

Oils used in this recipe

Orange Zest Flavour Rapeseed Oil - 250ml

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