1/2 cup polenta
2 1/2 cups self raising flour
2 cups caster sugar
200ml sour cream
250g butter, melted
1/2 cup water
1/2 cup orange juice, no added sugar with pulp
Thickened cream, to serve
Preheat oven to 180 degrees Celsius. Line cake tin with grease proof paper.
In a large mixing bowl, combine polenta, self raising flour, 1 cup of caster sugar and the zest of 2 oranges.
In a separate bowl, whisk together sour cream, eggs, juice of one orange and butter.
Make a well in the middle of the dry ingredients and pour in the wet ingredients. Using a wooden spoon, mix until just combined.
Transfer the cake batter into cake tin, shake tin to flatten and using the wooden spoon smooth the top.
Bake for 50 minutes or until cake is cooked through and golden brown on top. Check by inserting a skewer into the cake. If it comes out clean, then cake is cooked. If cake is golden grown, but not cooked yet, cover the cake with alumnium foil and place back in the oven until cooked through.
Once cooked, take the cake out of the oven and cool slightly. Remove from tin and turn out onto a serving plate, preferably with a lip or curve inwards.
For Syrup & Decorating:
Combine the juice of 1 orange, 1/2 cup of orange juice, water and 1 cup caster sugar in a saucepan. Bring to the boil & simmer for about 20 minutes until liquid reduces to about half.
While syrup is reducing, lightly toast flaked almonds in a dry pan, no oil needed.