• 225g butter
• 225g fine sugar
• 100g polenta (finely ground)
• 125g almonds
• 50g gluten free (GF) flour
• 1 teaspoon baking powder
• 4 eggs
• Orange Peel Flakes
• 1 orange - garnish

Butter Orange Icing

• 25g icing sugar
• 50g butter
• Orange Peel Flakes
• A little orange juice
• An orange-flavored drop

Cooking time: about 15–20 minutes

Preheat the oven to 170°C.

1. Weigh all the ingredients and put them in a large bowl, then beat until well mixed. An electric mixer makes this easier, but you can also use a wooden spoon. Pour the mixture into two 23cm tins. Cut thin slices of orange and arrange them on top of the cake.
2. Bake in the center of the preheated oven for approximately 20–25 minutes or until the cake is firm in the center and springs back when lightly pressed with a finger.
3. After cooking, let it cool in the tin for a few minutes, then take it out of the tin.
4. To make the citrus butter icing, beat the butter and icing sugar in a bowl until firm, then add the orange zest and orange extract. Put this over the cake, or use a drizzle of fresh orange juice and orange zest with 2 tablespoons of caster sugar.

Lisa Fearn Recipe for Prynhawn Da

Instagram: lisafearncooks