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Orange and Rosemary Polenta Cake
This moist, fragrant gluten-free cake can be kept wrapped in the fridge for up to five days.
  • Butter, for greasing
  • 2 large oranges
  • 6 free-range eggs
  • 150g polenta
  • 150g ground almonds
  • 250g golden caster sugar
  • 1 tsp finely chopped fresh rosemary leaves
  • 1 tsp demerara sugar
  • For the orange drizzle:
  • 100g caster sugar
  • 3 tbsp orange liqueur, such as Grand Marnier, Cointreau or Triple Sec
  • 1 tsp finely chopped fresh rosemary leaves
  • Grated or shredded zest of 1 orange
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