Donegal Rapeseed Oil, Orange & Rosemary Polenta Cake
By Chef Shane Smith.
  • Difficulty: Medium
  • Category:
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Ingredients
  • 125 ml Donegal Rapeseed Oil with Lemon
  • 150 g coarse polenta
  • 75 g plain flour
  • 1/2 tsp baking powder
  • 150 g caster sugar
  • 2 large eggs
  • 2 egg whites
  • 250 g yogurt
  • zest and juice of 1 medium orange
    • Soaking Syrup
  • 125 g caster sugar
  • 180 ml orange juice
  • 1 tsp chopped rosemary
Instructions
  1. Preheat the oven to 160°C. Grease and line a 20cm loose bottom cake tin. In a bowl whisk the sugar, eggs and whites until thick and pale in colour. In a separate bowl, mix the flour, polenta and baking powder. Add the Donegal Rapeseed Oil infused with Lemon and yoghurt to the egg mixture and mix. Add in the dry ingredients and fold to incorporate. Pour the batter into the lined tin and bake in the centre of the oven for 45-50 minutes. When this is baking, place all the ingredients for the soaking liquid into a pot and heat gently until the sugar has dissolves, set aside. Once the cake is baked, remove from the oven and place on a cooling rack, strain the liquid and spoon over the cake in stages until it is all soaked in. Top with some orange zest and rosemary sprigs. Serve with a spoon of natural yoghurt. Enjoy!