Glazed Clementine Polenta Cake

Name: Glazed Clementine Polenta Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 220 g plain flour; 120 g fine cornmeal or 120 g instant polenta; 2 teaspoons baking powder; 1 pinch salt; 200 g sugar; 240 g eggs; 190 ml extra virgin olive oil; 260 g icing sugar; clementine, juice and zest of, grated and strained through a fine sieve

Submitted by ShakenCake

"From cuisine.com.au - I'm not sure of the difference between a mandarin, tangerine, or clementine but this looks delicious. Untried."

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Ready In:: 1hr 5mins
Ingredients:: 9
Serves:: 8-10

ingredients

220 g plain flour
120 g fine cornmeal or 120 g instant polenta
2 teaspoons baking powder
1 pinch salt
200 g sugar
240 g eggs
190 ml extra virgin olive oil
260 g icing sugar
clementine, juice and zest of, grated and strained through a fine sieve

directions

Grease with butter and lightly flour a 22cm round cake tin.
Preheat oven to 165°C
With a fork, mix flour, corn meal, baking powder and salt in a bowl. Using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times. Add zest and whisk.
On a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
Stop and scrape down the sides of the bowl. Add the rest of the oil and the remaining flour.
Pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
Remove from oven and cool for 15 minutes before unmoulding.
Sift icing sugar into a bowl. Add clementine juice, stirring, until it has the consistency of thick cream. Glaze the cake.