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Gluten-free chocolate and orange polenta cake

This cake has no flour (hence no gluten), making it light and moist. The polenta gives it a slight crunch. I like to have a slice of this cake with tea – if I can stick to just one slice, that is …

Serves 6–8 (v)

PREPARATION TIME

20 minutes

COOKING TIME

35 minutes

200g (7oz) dark chocolate, broken into pieces, or dark chocolate drops

100g (3½oz) butter

5 eggs, separated

225g (8oz) caster sugar

75g (3oz) fine polenta

Finely grated zest of 1 orange

Icing sugar, for dusting

25cm (10in) diameter spring-form/loose-bottomed cake tin

* Preheat the oven to 160°C (325°F), Gas mark 3. Line the base of the cake tin with a disc of baking parchment and grease the sides with butter.

* Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and leave to cool slightly.

* Meanwhile, place the egg yolks in a large bowl or in an electric food mixer. Add 150g (5oz) of the caster sugar and whisk in the mixer or using a hand-held electric beater for about 5 minutes or until light and fluffy. Tip into the chocolate mixture and carefully fold in.

* Wash and dry the bowl and the whisk attachments of the mixer or hand-held beater, then whisk the egg whites until they form soft peaks. Add the remaining sugar and continue to whisk meringue mixture for another 5 minutes or until stiff and white.

* Carefully fold the polenta, orange zest and the whisked egg whites into the chocolate mixture, then spoon into the prepared cake tin. Smooth over the top and bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to stand and cool slightly in the tin. Then remove the cake from the tin and allow it to cool completely on a wire rack before transferring to a serving plate and dusting with icing sugar.