Zingy citrus and Greek yogurt make this cake perfect for more than just dessert – try it morning, noon and night.

Lazy evenings at the cottage require a light “after” that’s easy to assemble but doesn’t skimp on taste – the kind of treat that keeps the fork in your hand, reaching for just one more bite. This juicy cake fits the bill. In fact, it’s a dessert that’s so fresh and good you’ll want it for a lazy cottage breakfast, too.
 

 

Ingredients

• 3/4 cup unsalted butter, softened
• 1 1/4 cups granulated sugar, divided
• 3 eggs
• 1 cup freshly squeezed orange juice, divided
• 1/4 cup Greek yogurt
• 1 tbsp freshly grated orange zest
• 1 cup instant polenta
• 1 cup almond meal
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 2 small oranges
• 1/4 cup orange liqueur, such as Grand Marnier

Directions

1 Using a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar on medium speed until light and fluffy.

2 Add the eggs, one at a time; continue beating, occasionally scraping down the sides of the bowl.

3 Turn the mixer to low speed and add 1/2 cup of the orange juice, the yogurt and zest; beat until thoroughly combined.

4 In a medium bowl, whisk together the instant polenta, almond meal, baking powder and salt.

5 Fold the dry ingredients into the wet ingredients until fully incorporated.

6 Scrape the batter into a greased 10" round springform pan.

7 Preheat the oven to 350°F. Using a sharp knife, cut the peel from the oranges and slice the flesh crosswise into thin rounds; arrange the slices on top of the cake batter.

8 Bake until the edges of the cake are golden brown and the centre is lightly puffed but still dense and pudding-like to the touch, about 30 to 40 minutes.

9 Meanwhile, in a small saucepan, bring the orange liqueur, remaining 1/4 cup sugar and 1/2 cup orange juice to a simmer, stirring until the sugar is dissolved.

10 Spoon the syrup over the warm cake before removing the cake from the pan. Let cool slightly before serving.

Serves: 8 to 10