Add some Italian flavours into your bake with this supremely moist plum and polenta cake. This gluten-free dessert is packed with zingy citrus and fruity flavours – the perfect cake for afternoon tea washed down with a cup of tea.
Preheat the oven to gas 3, 170°C, fan 150°C and grease and line a 24cm springform tin.
In a bowl, combine the cornmeal, ground almonds, sugar, baking powder and lemon zest.
In a separate bowl, thoroughly whisk together the eggs, sunflower oil and vanilla extract. Add this to the dry ingredients and combine until fully incorporated.
Pour the mixture into the lined 24cm springform cake tin. Gently lay the plum halves, flesh-side down, at equal intervals around the edge of the cake and in the centre (they will sink into the cake as it cooks, ending up around the middle). Bake for 30 minutes then reduce to 160°C and cook for a further 30-35 minutes until the top is golden brown and a skewer comes out clean. (If the top browns too quickly, cover with foil.)
Remove and leave to cool for 10 minutes. While cooling, place the orange juice and maple syrup in a pan over a high heat. Bring to the boil, then reduce the heat and simmer for 2 minutes. Using a skewer, make little holes over the surface of the cake. Slowly pour over the syrup, ensuring it is evenly distributed. Leave to cool completely. Serve with a few spoons of Greek yogurt on the side.
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