Instructions

Sweet polenta cake:

• Preheat the oven to 350°F/ 180°C. Butter a casserole dish.

• Mix the cornmeal, semolina, baking powder, and grated orange peel in a bowl. Set aside.1 cup medium cornmeal + ¼ cup fine/soft semolina + 2 teaspoons baking powder + 1 tablespoon grated orange peel

• Eggs: Separate the eggs. Beat the egg whites until stiff and set aside. In a larger bowl, beat the egg yolks, sugar, vanilla sugar, or vanilla extract, and scant ¼ cup/ 50 g of the yogurt until pale and thick.3 large eggsyolks + ⅔ cup granulated sugar + 2 tablespoons vanilla sugar + some of the yogurt

• Add the vegetable oil in a slow stream while beating constantly. Add the rest of the yogurt and beat for about 1 minute. Add the milk and mix shortly.½ cup vegetable oil + remaining yogurt + ¼ cup whole milk

• Slowly add the cornmeal - semolina mixture, mixing with a regular egg beater/whisk this time.

• Fold in the egg whites carefully.

• Bake: Pour the mixture into the prepared dish and bake for about 45 minutes or until the cake is golden and a skewer inserted in the middle of the cake comes out clean.

Orange syrup:

• In the meantime, make the orange syrup. Juice the oranges until you have about ½ cup/ 100 ml juice. Sieve the juice into a small pot, add the sugar and the lemon juice.juice of 2-3 oranges + ¼ cup sugar + 1 tablespoon lemon juice

• When it starts to boil, remove it immediately, you should have a relatively thin syrup.

• Poke cake: When baked, take the cake out of the oven and prick it all over with a toothpick.

• Soak cake: Pour about ¾ of the syrup all over the cake. Add a bit more around the edges, should they be drier than the rest of the cake.

• Cool completely in the dish. Cut the cake into squares, remove carefully from the baking dish, and sprinkle with confectioner's sugar. Decorate with orange wedges if you wish.1 orange + confectioner's sugar