Orange Peel Polenta Cake

We like to use a coarse polenta for this cake. It gives a rustic, grainy texture. But you can use fine polenta just the same. If you make your own candied orange peel, save the syrup to brush the cake whilst still warm for that extra bit of sticky deliciousness. Makes 1 (9-inch) cake

4 large eggs at room temperature ¾ cup raw cane sugar ¼ cup orange paste (see previous recipe) 1 cup ground almonds 2 teaspoons baking powder ½ teaspoon salt ½ cup olive oil + extra for greasing 1¼ cup polenta flour (cornmeal) Candied orange peel to garnish (homemade or store-bought) Toasted pecans to garnish

Preheat oven to 350°F. Grease a 9-inch cake pan with olive oil. Whisk eggs foamy in a large bowl. Whisk in sugar. Mix in orange paste, almond meal, baking powder and olive oil. Fold in polenta. Pour mixture into prepared pan and bake 45–50 minutes, or until a skewer pierced through the center comes out dry. Remove from oven. Garnish to taste with candied orange peel and pecans. Let cool before slicing. Cake can be frozen for up to 3 months (wrapped tightly in clingfilm and then in aluminum foil).

Francine Spiering is a food writer and editor and the author of Houston Cooks. Follow her on Instagram @lifeinthefoodlane