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    Polenta, almond and orange loaf

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    Polenta, almond and orange loaf

    Essential Waitrose extra light soft cheese is the secret ingredient in this moist loaf

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 5 minutes
    • Total time: 1 hour 15 minutes 5 minutes

    Serves: 8


    • 200g unsalted butter, plus extra for greasing
    • 200g golden caster sugar
    • 3 eggs
    • 2 oranges, zest and juice
    • 50g plain flour
    • 1 tsp Cooks’ Ingredients baking powder
    • 200g ground almonds
    • 160g polenta
    • 200g essential Waitrose half fat extra light soft cheese


    1. Butter a 1kg 11cm x 22cm loaf tin and line with baking parchment. Preheat the oven to 170C, gas mark 5. Beat the butter and sugar together until light and fl uffy, then add the eggs, a little at a time, beating as you go. Grate in the zest of both oranges, add the juice of 1 and combine.
    2. Sift in the flour, baking powder and a pinch of salt and fold into the mixture. Now add the almonds and polenta and fold again. Tip the batter into the prepared loaf tin and bake for 1 hour covering with a piece of greaseproof paper if the top of the loaf is getting too dark.
    3. Remove from the oven and, when cool enough to handle, place on a wire rack to cool completely. Beat the remaining orange juice into the cream cheese and spread over the cake with a palette knife.

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    Drinks recommendation

    If cucumber martinis and hard spirits don’t appeal, then a brilliant alternative
    is prosecco. Try it with a splash of elderflower cordial or St-Germain elderflower liqueur.
    Borgo SanLeo Prosecco Brut NV Italy. Bin 611725


    Average user rating

    3 stars