Upside Down Orange Polenta Cake
This beautiful cake is bursting with flavours of orange and a hint of rosemary. Polenta gives the syrupy sponge a lovely texture and adds to the sunshine yellow colour. The adornment of sticky orange slices are tender, much like marmalade. We used a variety of blood oranges with striking speckles of red, which are lovely when in-season, but you can use regular oranges when those are out of season. The inclusion of rosemary is optional, but it does add a little something extra that complements the citrus. This easy-to-make cake uses olive oil that will keep moist for days, but you can substitute for sunflower oil if you prefer. Best served with whipped cream and a strong cup of tea, and as it’s quite a sweet cake, it’s perfect for serving a crowd.