Cake with a beautiful nutty texture, which can also be made in cupcake or muffin form


  • 50g quick cook polenta

  • 200g plain chocolate, chopped

  • 5 eggs, separated

  • 175g caster sugar

  • 115g ground almonds

  • 4 Tbs plain flour

  • Finely grated rind of 1 orange

  • Icing sugar for dusting


  • 1.

    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.

  • 2.

    Preheat the oven to 190 Celsius.

  • 3.

    Grease a deep 22 cm round cake pan and line with non-stick baking paper.

  • 4.

    Melt the chocolate in a heatproof bowl over hot water.

  • 5.

    Whisk the egg yolks with the sugar in a bowl until thick and pale.

  • 6.

    Beat in the chocolate slowly so the mix doesn't separate, then fold in the polenta, ground almonds, flour and orange rind.

  • 7.

    Whisk the egg whites in a clean, grease free bowl until stiff.

  • 8.

    Stir about 1 Tbs of egg white into the chocolate mix to lighten it then fold in the remainder.

  • 9.

    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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