Gluten-free and gorgeous, this aromatic, no-flour cake is guaranteed to please on Mother’s Day.
150g butter, plus extra to grease
150g caster sugar
4 large eggs, beaten
100g Greek-style yoghurt
2 tsp orange blossom water
200g ground almonds
200g instant polenta
Pinch of salt
2 tsp baking powder
1 tsp orange blossom water
3 tbsp caster sugar
Shreds of orange zest
A few toasted flaked almonds
- Preheat the oven to 180C/gas 4. Grease a 20cm pan or deep round cake tin with a little butter. If using a regular cake tin, line with baking paper.
- Beat the butter and caster sugar together in a large mixing bowl until light in texture, then gradually beat in the eggs. Stir in the Greek-style yoghurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing thoroughly.
- Transfer to the cake tin and level the surface. Bake on the middle shelf of the oven for 55 mins, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 mins, then transfer to a wire rack. Remove the baking paper, if used.
- To decorate, put the orange blossom water into a saucepan with the caster sugar, 4 tbsp of water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 min. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.