Raspberry, Polenta and Orange Loaf with Pine Nuts

Method

1. 1

   Grease a 5–6 cup capacity loaf tin and fully line with baking paper.

2. 2

   Preheat the oven to 150°C fan bake. Whisk the eggs, oil, caster sugar and the orange zest together for 5 minutes until thick. Combine the flour, almonds, polenta, baking powder and the salt together.

3. 3

   Using a large metal spoon, fold the dry ingredients into the egg mixture along with the orange juice, ensuring there are no pockets of flour in the batter.

4. 4

   Spoon half of the batter into the tin and top with half of the raspberries. Repeat to make another layer then scatter over the pinenuts.

5. 5

   Bake for 65–70 minutes or until a skewer inserted in the centre comes out with a few damp crumbs attached.

6. 6

   Topping: Stir the orange juice and sugar together, then while the cake is still hot, spoon it evenly over the top.

7. 7

   Leave the cake to cool completely in the tin, then keep in an airtight container for 3 days.

8. 8

   To serve: Delicious served with Lewis Road Sour Cream. Makes 1 cake.