Orange Yogurt and Polenta Cake

Sophie Dahl's cookbook is loaded with little gems and is one of my favorites. I'm going to post a couple recipes from it in the next few weeks because she has a new cookbook coming out in April and the recipes I have marked to try in this one will get lost in the shuffle. If you like her as much as I do, you can preorder it HERE.
This lovely cake is a burst of orange flavor, light as air even with the polenta and ground almonds in it. The glaze on top is a must if you're serving this for dessert, but for tea, you'll prefer it without the lemon topping. Her recipes are a such snap to make. 

Orange Yogurt and Polenta Cake
From Miss Dahl's Voloptuous Delights by Sophie Dahl



Ingredients:
1 stick of butter, softened
1 cup superfine sugar
3 eggs
1/2 cup spelt flour
1/2 cup self rising flour
3/4 cup polenta
1/2 cup ground almonds
1/3 cup full fat Greek yogurt
2 tablespoons honey
1/4 cup fresh orange juice
Finely grated zest of 2 oranges

Method:
Preheat oven to 350. Grease and line the bottom of a 9 inch cake pan with parchment paper.
Beat the butter with the sugar and add the eggs, one at a time. In another bowl, mix the spelt and self rising flour. Add to the egg mixture. Then whisk in the polenta, ground almonds, yogurt, honey, orange juice and zest. Pour into the pan and bake for 45 minutes. Test with a skewer and bake longer, if necessary. 45 minutes was just right for my oven.
If you like, you can glaze with a simple lemon glaze.

Lemon Drizzle
Ingredients:
1/2 cup superfine sugar
3 tablespoons fresh lemon juice

Method:
Mix together and pour over the cake while it is still warm.