Preheat the oven to 180C / 320F / gas mark 2½. Grease an 8-inch tin and line with greaseproof paper.
Mix the butter (this should be at room temperature) and sugar together with the vanilla essence and the eggs. After a few minutes of mixing, add in the polenta, orange zest, orange juice (should be 30ml) and baking powder and mix these in.
Pour the mixture into the tin and bake for 45 minutes. Remove from the oven and leave to cool for ten minutes.
To make the syrup add three tablespoons of sugar to 15ml water in a pan with the zest of one orange. Boil then simmer for 10 minutes until it has thickened slightly; then let it cool.
Use a skewer to make holes all over the cake and pour on the syrup.
Once again many brave gardeners are exposing their efforts to public scrutiny! This year there will also be some open allotments at Meadow Road. Mark the date, more details in due course. If you would like to open your garden … Continue reading →
Join the Scarecrow Festival this year – just create a scarecrow and put it in your garden for visitors to find on the maps provided. Last year was really successful and it is hoped that this year will also brighten … Continue reading →