Coconut and Orange Polenta Cake

Name: Coconut and Orange Polenta Cake
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Ingredients: 1 orange; 5 medium eggs, beaten; 125 g (4oz) golden caster sugar; 75 g (3oz) sultanas; 75 g (3oz) polenta; 150 g (5oz) self-raising flour; 50 mL (2fl oz) sunflower oil; 40 g (1 1/2oz) unsweetened desiccated coconut; Low-fat crème fraîche to serve

Enjoy a taste of the tropical with this yummy cake

By The GH Kitchen TeamPublished: 25 July 2009

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Good Housekeeping

Serving notes: Cuts into 16 squares

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Prep Time:

15 mins

Cook Time:

1 hr 35 mins

Total Time:

1 hr 50 mins

Ingredients

1 orange
5 medium eggs, beaten
125 g (4oz) golden caster sugar
75 g (3oz) sultanas
75 g (3oz) polenta
150 g (5oz) self-raising flour
50 ml (2fl oz) sunflower oil
40 g (1 1/2oz) unsweetened desiccated coconut
Low-fat crème fraîche to serve

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square cake tin with baking parchment.
2. Step 2
  Put the orange into a pan and cover with water. Put a piece of greaseproof paper on top to keep the orange down, then cover and simmer gently for 1hr. Alternatively, put into a microwaveable bowl, cover with water and cook on Low for 15-20min. When orange is completely soft, lift out of the water with a slotted spoon and cool in a bowl.
3. Step 3
  Halve the orange; discard seeds. Roughly chop the peel and flesh, then whiz in a food processor or blender until smooth.
4. Step 4
  Spoon orange into a large mixing bowl and use a wooden spoon to beat in eggs, sugar, sultanas, polenta, flour, oil and most of the coconut. Pour into prepared tin and scatter over remaining coconut.
5. Step 5
  Bake for 30-35min until golden and a skewer inserted into the centre comes out clean. Cool in the tin until just warm, then remove, cut into squares and serve. If you're serving the cake as a pudding, top with Maple Syrup Oranges (see below) and a dollop of low-fat crème fraîche.
6. Step 6
  Maple Syrup Oranges: Take two oranges. Squeeze one and mix the juice with 1tbsp maple syrup. Set aside. Remove the segments of the other orange, following the instructions in step one of Summer Fruit Parcels. Add to the orange juice and maple syrup mixture. This makes enough to serve with six pieces of cake.
  
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Per Serving:

Calories: 191
Total carbs: 24 g
Sugars: 13 g
Total fat: 9 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time