By Cassie Best Magazine subscription – 3 issues for £3
A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup
Ingredients
A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup
Ingredients
- 300g cherries, stoned and roughly chopped
- 250g polenta
- 250g pack butter, softened
- 250g golden caster sugar
- 4 large eggs
- 100g ground almonds
- 2½ tsp baking powder
- 150ml pot natural yogurt
- 1 tsp orange blossom water
- juice ½ orange
- juice 1 orange
- 3 tbsp golden caster sugar
- ½ tsp orange blossom water
- 50g cherries, stoned, plus extra cherries on stalks to serve
- 175g icing sugar