Coconut and orange polenta cake

Serves: 20

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Total Time: 110

Prep Time: 15

Cook Time: 95

• 1  orange
• 5 medium eggs, beaten
• 125 gram(s) golden caster sugar
• 75 gram(s) sultanas
• 75 gram(s) polenta
• 150 gram(s) self-raising flour
• 50 ml sunflower oil
• 40 gram(s) (1½oz) unsweetened
• desiccated coconut
• Low-fat crème fraîche to serve

Method

1. Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square cake tin with baking parchment.
2. 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.
3. Halve the orange; discard seeds. Roughly chop the peel and flesh, then whiz in a food processor or blender until smooth.
4. 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.
5. 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.

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