Orange-Syrup Polenta Butter Cake

Preheat oven to 160°C conventional or 140°C fan, line a 23 cm round cake pan. Wash oranges, grate 12 g orange zest without pith and squeeze 160 ml juice.

Cream 250 g butter with 250 g batter sugar for 3–4 minutes; beat in four eggs one at a time. Fold in 140 g polenta, 200 g flour, 8 g baking powder, 12 g zest and 60 ml orange juice.

Pour into tin, level and bake at 160°C for 45–55 minutes until browned at the edge and a central skewer comes out without wet batter. Cool 15 minutes before unmolding.

Gently simmer remaining 100 ml juice with 100 g syrup sugar for 4–5 minutes until dissolved. Spoon over slightly warm cake, cool completely and cut twelve slices.