Somewhere between a cake and a pud, this slump is a dense, rich almond and polenta cake. Serve warm with a generous dollop of crème fraîche.
- 200 g butter, at room temperature
- 150 g golden caster sugar
- 3 eggs
- 4 tbsp milk
- 200 g almond meal
- 100 g polenta
- 1½ tsp baking powder
- 2 oranges, zested
- 3 tbsp orange marmalade (leave any large shred behind)
- crème fraîche to serve
- 5 tbsp orange marmalade
- 1 tbsp orange juice
- Heat the oven to 180C/fan 160C. Butter and base-line a 23cm springform tin.
- Beat the butter and sugar together until pale and fluffy. Beat in the eggs and milk then the almonds, polenta and baking powder until you have a smooth batter. Finally, beat in the zest and marmalade.
- Scrape the mix into the tin then bake for 35 minutes, or until a skewer comes out mostly clean.
- Leave for 15 minutes, then remove the tin and put the cake on a plate. To make the glaze, put the marmalade with any shreds in a pan with the orange juice. Heat gently until the marmalade has dissolved, then spoon all over the cake. Serve warm with crème fraîche.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||19.6 g|
|Total carbohydrates||70.3 g|
|- Sugars||48.9 g|
|Dietary fibre||6.9 g|