Ingredients

3	Eggs
110 grams	Billington's Golden Caster Sugar
110 grams	Butter Melted and cooled
1	Orange Juice
225 grams	Polenta
1 tbsp	Baking Powder Gluten-Free
1	Orange Zest Grated
1 pinch	Salt
1 tsp	Vanilla extract

Additional Ingredients

½	Lemon Juice of
140 grams	Billington's Golden Caster Sugar
2	Orange juice of

Method

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1. Preheat the oven to Gas 3/170°C/325°F. Line a 20cm (8 in) round cake tin with non-stick baking paper.
2. Whisk the eggs and sugar until thick and mousse-like.
3. Beat in the melted butter and orange juice.
4. Add the polenta and baking powder, followed by the orange zest, salt and vanilla, beating well.
5. Pour into the prepared tin.
6. Bake for 30-40 minutes until golden.
7. While the cake is cooking make the syrup - put all the ingredients into a pan and heat gently until the sugar has dissolved completely.
8. Bring to the boil and simmer for 5 minutes.
9. Remove the cake from the oven and make holes in it with a skewer.
10. Pour over the hot syrup and leave to cool.
11. Turn out onto a serving plate and serve with crème fraiche or whipped cream.

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