• Serves12
  • CourseCake
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins

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Ingredients

  • 200g Flora Buttery, plus extra for greasing
  • 300g golden caster sugar
  • 3 Waitrose British Blacktail Free Range large Eggs
  • 1 tsp vanilla extract
  • 100g Polenta Valsugana
  • 200g ground almonds
  • 1 tsp Cooks’ Homebaking Baking Powder
  • 2 Finely grated zest and juice of oranges
  • 165g essential Waitrose Raspberries, plus extra to serve
  • 2 tbsp flaked almonds
  • 2 tbsp orange liqueur (optional)

Method

  1. Preheat the oven to 160 degrees C, gas mark 2. Grease and base line a 23cm springform cake tin.

  2. Whisk the Flora and 200g of the sugar in a large bowl until creamy. Beat in the eggs and the vanilla extract.

  3. Add the polenta, almonds, baking powder and orange zest and mix together. Gently stir in the raspberries. Spoon into the tin, scatter with flaked almonds and bake for 50 minutes until set and lightly browned.

  4. Meanwhile, place the orange juice and remaining 100g caster sugar in a small saucepan and simmer gently over a medium heat for about 10 minutes until thickened and syrupy. Remove from the heat and stir in the liqueur, if using.

  5. Prick the cake with a thin skewer and spoon over the syrup. Leave to cool in the tin then slice and serve with a spoonful of mascarpone and a scattering of raspberries.

Cook’s tip

For extra zing, try using lemons in place of the oranges.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,657kJ/ 397kcals

Fat

2.7g

Saturated Fat

3.9g

Carbohydrates

36.7g

Sugars

29.5g

Fibre

2g

Protein

7g

Salt

0.4g

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