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So I’m very excited to announce that the brilliant team behind Domestic Sluttery are BACK with DS 2.0, this time in the form of a daily newsletter.

If you like stories about remarkable women, stylish homeware, ridiculous objects, fancy jewellery, sales bargains, gift ideas, easy, tasty recipes and swishy skirts then Domestic Sluttery is the newsletter for you.

© Laura Madeleine 2016
St Clement’s Polenta Cake

I’m back on occasional cake duty for them, too! So far, recipes have included St Clement’s Polenta Cake and Caramapple Pudding. Future ones? You’ll just have to sign up… https://www.domesticsluttery.com/

P.s. they’re also looking for brilliant food writers for paid, month-long residencies. Sound like your thing? Get on board!

 

Friday Cake Time: Orange Blossom & Honey Polenta Cake

© Laura Madeleine

I love this cake. It’s bright, cheery, sweet and comforting all at once. AND it keeps well in a tin, getting better over the course of a few days. It’s also easy to adapt to suit tastes and needs. No nuts for you? Leave them out. Dairy free? Easy. Gluten free? No problem.

Orange Blossom & Honey Polenta Cake

You will need:

For the cake:
  • 200g butter, softened (or dairy-free spread, if you’re non-lactose)
  • 200g golden caster sugar
  • 150g polenta (fine cornmeal)
  • 50g ground almonds (if you’re nut free, you can use 200g polenta instead!)
  • 2 tsp baking powder (gluten free, if you are too)
  • 3 large free-range eggs
  • 2 tsp orange blossom extract
  • 1 tbsp honey
  • Juice and zest of 1 orange

For the syrup:

  • Juice and zest of 1 orange
  • 1-2 tbsp icing sugar
  • 2 tsp orange blossom extract
Make it!
The cake:
  1. Preheat the oven to 165C/325F/Gas Mark 3. Grease and line a 20cm baking tin. (Just grease it if you’re using a silicone one).
  2. Cream together the butter and the sugar until light and fluffy.
  3. Measure the polenta, almonds (if using) and baking powder into a separate bowl.
  4. Beat the eggs in a jug, together with the orange blossom extract and honey.
  5. Add a third of the polenta mixture to the butter mixture, along with a third of the eggs and stir gently to combine. Repeat twice more with the remaining ingredients.
  6. Stir in the orange zest and 2 tbsp of the juice.
  7. Pour into the prepared tin and bake for 45 minutes, until the top is golden-brown and a skewer pushed into the middle and held there for a few seconds comes out clean.
  8. Place on a wire-rack and leave to cool in the tin.

The syrup:

  1. Whilst the cake is cooking, put the remaining juice in a saucepan along with the icing sugar and orange blossom extract. (You may want to add more or less to taste).
  2. Simmer over a low heat for 3-4 minutes until the liquid has reduced slightly.
  3. Remove from the heat and set aside.
  4. Use a skewer to poke holes in the top of the cooling cake. Spoon the syrup over the top, making sure to cover the whole cake evenly.
  5. Decorate with zest from the second orange, and a drizzle of honey. (I put some jasmine flowers on mine as well, because why shouldn’t you, eh?)

This recipe was first featured on the much-loved, much-missed Domestic Sluttery.