Because I love oranges so much a friend suggested that I make an orange cake. However, I’ve not a clue how to go about it. Can chef help?

Joanna Duncan, Keswick

THE best orange cake I can recommend is an orange and polenta cake. Great flavour and it’s also gluten free. Beat together 200g room temperature unsalted butter with 200g Demerara sugar until light and creamy. It will look a little gritty using the Demerara sugar but will be fine once cooked. Whisk 3 whole eggs together, then add slowly to the butter mix. Add 1 tsp vanilla essence. In a separate bowl, combine 200g ground almonds, 100g coarse polenta, zest of 2 oranges, 1 tsp orange blossom water and 1 tsp gluten free baking powder. Add this dry mix to the eggs and butter mix, then slowly combine together. Pre-heat your oven to 160C and grease a 20cm springform tin and line with baking parchment. Pour the cake mixture into the tin and bake for about 45 minutes. The surface should be golden brown. Remove from the oven and allow to cool before turning onto a plate. Boil together 250ml orange juice, 125g caster sugar, 5 cardamom pods and 30ml orange blossom water for about 10 minutes or until its thickened slightly. Prick your cake with a skewer and generously brush the top with orange syrup. Serve with some crème fraiche.