For the Cake
150g Butter
150g Siúcra Caster Sugar
3 Eggs
180g Plain Flour, sifted
50g Fine Polenta
2 tsp Baking Powder
2 tbsp Poppy Seeds
1 Medium Orange, zest and juice
3 to 4 tbsp Milk

For the Drizzle
1 Medium Orange, zest and juice
100g Siúcra Caster Sugar

To Decorate
Thin slices of Orange (simmered on a stock syrup) & mint

Preheat oven to 180°C/fan 160°C /Gas mark 4.
Line the base and sides of a 20cm x 20cm baking tin with baking parchment.

Cream the butter and Siúcra Caster Sugar together until light and fluffy.
Add the eggs, one as a time, beating after each addition.

Combine the flour, polenta, baking powder, and poppy seeds together.
Then fold these into the egg mixture.
Add the orange juice and zest. If it is too stiff, add a few tablespoons of milk.

Pour the mixture into the tin, spread evenly and bake for about 25 minutes. To check if it is cooked insert a skewer into the center. When it comes out clear the cake is ready.

Just as the cake comes out of the oven, stir the Siúcra Caster Sugar, orange zest and orange juice together and while the cake is still hot, pour the topping over.

Cool the cake in the tin for 15 minutes before removing to a rack.

Slice into 16 squares when cool.

Recipe supplied by Catherine Fulvio