Less than 30 minutes for this 'buttery soft' orange and honey polenta cake

What’s better than a big slice of cake? A big slice of cake that comes with no hidden processed nasties, that’s what!

According to Dr Hilary Jones this ‘brilliant book is the answer for anyone wanting to make a profound shift away from eating ultra-processed foods, but just doesn’t know where to start’ and we can vouch for that.

And from the magic book comes this even more magical cake recipe, combining sweet and delicious flavours that team perfectly with a cuppa.

The real juice and zest of oranges, ground almonds, fresh spice and fine polenta – that brings a thick, biscuit-like taste and porridge texture to the pudding – combine to create a buttery soft cake for for any kitchen table.

Being free from processed additives without the any extra hassle or effort makes this a winner for any family.

Orange, cardamom and honey polenta cake

Soft and buttery, you’ll be left wondering why you haven’t discovered this epic cake sooner

Serves 6

Ingredients

100g fine polenta 200g ground almonds Zest and juice of 2 oranges 200ml olive oil 160g honey 4 eggs 2 tbsp flaked almonds, toasted

For the glaze

Juice of 2 oranges Crushed seeds from 6 cardamom pods or 1 tsp ground cardamom 50ml honey

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm cake tin with parchment paper.

2. Put the polenta, almonds and orange zest in a large bowl and combine well.

3. Put the orange juice, olive oil, honey and eggs into another bowl and whisk together.

4. Pour the wet mixture into the bowl with the dry ingredients and stir together until they are completely combined.

5. Transfer the batter to the lined cake tin and bake in the oven for 20-25 minutes. You can test if the cake is cooked by inserting a skewer, which should come back out clean.

6. While the cake is in the oven, make the glaze by combining the orange juice, cardamom and honey in a small bowl and whisking together.

7. Take the cake out of the oven and pierce the top all over with a skewer. Pour over the glaze, then scatter with the flaked almonds. Leave in the tin for 5 minutes to cool.

8. Remove the cake from the tin and transfer to a wire rack, ensuring it cools completely before serving.