Cake with a beautiful nutty texture, which can also be made in cupcake or muffin form
Place polenta in a heatproof bowl & pour over just enough boiling water to cover ( approx 120 ml). Stir well, cover bowl & leave to stand for about 30 minutes, until all the water has been absorbed.
Preheat the oven to 190 Celsius.
Grease a deep 22 cm round cake pan and line with non-stick baking paper.
Melt the chocolate in a heatproof bowl over hot water.
Whisk the egg yolks with the sugar in a bowl until thick and pale.
Beat in the chocolate slowly so the mix doesn't separate, then fold in the polenta, ground almonds, flour and orange rind.
Whisk the egg whites in a clean, grease free bowl until stiff.
Stir about 1 Tbs of egg white into the chocolate mix to lighten it then fold in the remainder.
Scrape the mixture into the prepared tin and bake for 45-55 mins or until well risen and firm to touch. Turn out and cool on a wire rack. Dust with icing sugar to serve.
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