A satisfyingly simple and delicious cake, one you will turn to time and time again.
For the cake:
200g very soft butter, plus extra for greasing the tin
200g golden caster sugar
1 tsp vanilla extract
Zest of 2 oranges
1 tsp baking powder
150g self-raising flour
For the drizzle:
The juice of 1 large orange
3 tbsp icing sugar
Whipped double cream for serving
Pre-heat the oven to 180°C / 160°C (fan).
Grease a 27cm spring form cake tin.
In a large bowl, mix together the butter and sugar using an electric whisk until pale and creamy.
Whisk in one of the eggs, the vanilla extract, polenta, orange zest and baking powder, followed by another egg and 50g of flour.
Repeat twice with the remaining eggs and flour.
Dollop the cake batter into your cake tin and spread evenly. Pop into the middle rung of the oven and bake for 20 minutes.
Remove the cake from the oven and leave in the tin. While it is still warm, poke all over with a skewer. Whisk the orange juice and icing sugar together and drizzle into the little holes. Leave to cool and absorb the liquid.
Remove the cooled cake from the tin, decorate as desired and serve with whipped double cream.