Coconut and orange polenta cake

Method

Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square cake tin with baking parchment.

Put the orange into a pan and cover with water. Put a piece of greaseproof paper on top to keep the orange down, then cover and simmer gently for 1hr. Alternatively, put into a microwaveable bowl, cover with water and cook on Low for 15-20min. When orange is completely soft, lift out of the water with a slotted spoon and cool in a bowl.

Halve the orange; discard seeds. Roughly chop the peel and flesh, then whiz in a food processor or blender until smooth.

Spoon orange into a large mixing bowl and use a wooden spoon to beat in eggs, sugar, sultanas, polenta, flour, oil and most of the coconut. Pour into prepared tin and scatter over remaining coconut.

Bake for 30-35min until golden and a skewer inserted into the centre comes out clean. Cool in the tin until just warm, then remove, cut into squares and serve. If you're serving the cake as a pudding, top with Maple Syrup Oranges and a dollop of low-fat crème fraîche.