Ingredients
- Cake Batter
- 100 g butter
- 225 g caster sugar
- 3 eggs
- 100 g self-raising flour, sifted
- 130 g polenta
- 50 g ground almonds
- 80 ml (⅓ C) plain yoghurt
- 30 ml (2 T) Rhodes Honey
- 65 ml (¼ C) Rhodes Orange 100% Fruit Juice Blend
- Topping
- 125 ml (½ C) Rhodes Seville Orange Marmalade
- 50 g flaked almonds, lightly toasted
- 125 ml (½ C) icing sugar
- a little warm water
- to serve: lightly whipped cream
Method
- Beat the butter and sugar together until pale and creamy.
- Add the eggs one at a time, beating well after each addition.
- Using a wooden spoon, stir in the cake flour, polenta and ground almonds.
- Mix together the yoghurt, Rhodes Honey and Rhodes Orange Juice and stir into the batter.
- Stir until all ingredients are well blended but do not overmix.
- Spoon the batter into a cake pan that has been sprayed with non-stick spray and lined with baking paper.
- Bake in a preheated oven at 180˚C for 1 hour or until a wooden skewer, inserted near the center, comes out clean.
- Allow the cake to stand for 5 minutes before removing from the cake pan and then leave the cake to cool completely.
- Gently heat the Rhodes Seville Orange Marmalade in a small saucepan until it is warm and more runny in consistency.
- Use a pastry brush to brush the Rhodes Seville Orange Marmalade over the top of the cake.
- Sprinkle the toasted almond flakes over the marmalade.
- Place the icing sugar in a bowl and add enough warm water to stir it into a smooth thick glaze.
- Use the back of a spoon to drizzle the icing sugar glaze over the almonds.
- Serve with lightly whipped cream.
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