For 8-10 people
Preparation time: 15 minutes
Baking time: 45 minutes

Ingredients:

• 75 g of flour
• 175 gr Divella polenta
• 2 teaspoons baking powder
• 3 large eggs
• 175 g of sugar
• grated peel and juice of 1 large orange
• 120 ml Filippo Berio olive oil

Syrup:

• 300 ml of orange juice
• 175 g of sugar

For serving:

• raspberries
• cream

Instructions:

Preheat the oven to 180C and bake on baking paper. Pour the flour into a bowl and mix with the baking powder and polenta. Divide the eggs into two bowls. Whisk the egg whites with a mixer and then the egg yolks separately.

Add sugar, orange peel and olive oil to the egg yolks and stir until the mixture becomes light and creamy. Add the orange juice and whisk until combined. Stir in the powdered ingredients. Take a tablespoon of egg whites and add to the mixture and so on until combined. Combine the mixture in a baking tray lined with baking paper and bake in the oven for 45 minutes. While the cake is baking, make a syrup from the orange juice and sugar. Pour the juice and sugar into the pan and cook for about 2 minutes. Then remove from the heat and pour into a jug. Leave the cake to cool for 2 minutes, then pour over half of the syrup. Allow the cake to cool completely, preferably 24 hours. Serve sliced. Sprinkle extra syrup over each piece and arrange a few raspberries on a plate. You can add sweet sour cream as desired.

COOK'S TIP:

This cake is tastier if you let the syrup soak for 24 hours before serving.