Name: Syrupy citrus polenta cake
Yield: 16 servings
Cuisine: Bake
Ingredients: 2.00 orange; 125.00 ml pistachios unsalted, shelled; 125.00 ml coconut; 125.00 g almonds flaked; 250.00 ml castor sugar; 125.00 ml maize meal polenta; 5.00 ml Baking powder; 6.00 eggs extra-large; 250.00 ml orange juice; 60.00 golden syrup

Recipe Disclaimer

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Ingredients (10)

2.00	orange
125.00 ml	pistachios — unsalted, shelled
125.00 ml	coconut
125.00 g	almonds — flaked
250.00 ml	castor sugar
125.00 ml	maize meal — polenta
5.00 ml	Baking powder
6.00	eggs — extra-large

Syrup

250.00 ml	orange juice
60.00	golden syrup

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Method:

Preheat oven to 180 °C and butter a 24 cm loose-bottomed cake tin.
Line with baking paper and butter once more.
Place the oranges in a saucepan with water and bring to the boil.
Simmer for two hours or until soft.
Cool and cut in half.
Remove the pips and process the oranges in a food processor.
Rinse the food processor bowl and dry well.

Process the pistachio nuts, coconut, almonds, castor sugar and polenta until fairly fine.
Transfer to a mixing bowl and add the baking powder.
Whisk the eggs until pale and fluffy.
Fold in the polenta mixture, followed by the orange purée.
Turn the batter into the prepared tin and bake for 50 to 60 minutes or until golden brown and done.
Tip: Use coarse braai mealie meal instead of polenta and pecan nuts or walnuts instead of the pistachio nuts.