Ms.Sreelakshmi (BHMCT 3rd sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts.IIHMCA has selected her as the Chef of the Day.
Ingredients
- 250 gms Unsalted butter
- 250 gms Caster sugar
- 4 nos Eggs
- 140 gms Polenta
- 200 gms Refined flour
- 08 gms Baking powder
- 2 nos Oranges, zest & juice
For the orange glaze
- 100 ml Oranges juice
- 10 gms Caster sugar
Method
- Heat oven to 160C. Line the base and sides of a round 23cm cake tin with baking parchment.
- Cream the butter and sugar together in a steel bowl until light and fluffy. Add the eggs one at a time and mix thoroughly.
- Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
- Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil.
- Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.
- Serve with Lemon ice cream.