Method

1. Preheat oven to 160°C
2. Grease a 200 mm pie dish or cake tin with a brim of at least 50 mm.
3. Heat the orange juice and sugar over a low heat until the sugar has dissolved. Remove from the heat, add the rosemary twig and allow to infuse for 5 minutes. Remove the twig from the syrup. Set aside the syrup; you will need to reheat it and pour it over the cake in step 6.
4. Beat the margarine and castor sugar until creamy and add the eggs gradually while beating at a high speed, until light and fluffy.
5. Use a mixing spoon to mix the baking powder, salt, orange rind, almond flour and polenta into the creamed mixture. Spoon the soft dough into the greased pie dish or cake tin and level the surface.
6. Bake for 50-60 minutes, until golden and done. Remove from the oven, prick the hot cake and pour the hot orange syrup over the cake. Allow to cool before cutting.

This cake keeps well for 3 to 4 days when covered and refrigerated. It can also be frozen for up to 30 days.

Suggestions and variations

• The recipe can be doubled (as it appears in the photograph).
• Serve the cake with fresh or canned orange slices or chunks.
• The cake can also be served as a dessert together with ice cream or custard.

This recipe is courtesy of South African Cookbook for Allergies and Food Intolerance by Hilda Lategan, published by Tafelberg Publishers and available at good book stores for R285.