Billington's

Directions

• Preheat the oven to Gas 3/170C/325F. Line a 20cm/8 inch round cake tin with non-stick baking paper.
• Whisk the eggs and sugar until thick and mousse-like. Beat in the melted butter and orange juice. Add the polenta and baking powder, followed by the orange zest, salt and vanilla, beating well.
• Pour into the prepared tin. Bake for 30-40 minutes until golden.
• Test with a skewer, which should come out clean.
• While the cake is cooking make the syrup - put all the ingredients into a pan and heat gently until the sugar has dissolved completely.
• Bring to the boil and simmer for 5 minutes.
• Remove the cake from the oven and make holes in it with a skewer. Pour over the hot syrup and leave to cool.
• Turn out onto a serving plate and serve with crème fraiche or whipped cream.