Orange and Almond Polenta Loaf with Yoghurt Glaze

• 115mlorange juice
• 4gfinely grated orange zest
• 3large eggs
• 170gcaster sugar
• 150mlolive oil
• 1 tspvanilla extract
• 140gground almonds
• 100gfine polenta
• 100gplain flour
• 2 tspbaking powder
• fine salt
• 90gGreek yoghurt
• 120gicing sugar, sifted

Method

1. 1Heat the oven to 170°C fan. Line a 900g loaf tin with baking parchment, leaving enough overhang to lift the loaf out cleanly.
2. 2Whisk the eggs and caster sugar for 2 minutes until paler and lightly foamy. Whisk in the olive oil, vanilla, all the orange zest and 100ml of the orange juice until glossy.
3. 3In a second bowl, mix the ground almonds, fine polenta, flour, baking powder and a pinch of fine salt. Fold the dry mixture into the orange batter just until no dry patches remain.
4. 4Leave the batter for 10 minutes until the polenta has started to swell and the mixture is slightly thicker. Pour it into the lined tin and level the top.
5. 5Bake for 55 minutes until deeply golden, springy in the centre and a skewer comes out with only a few damp crumbs. If the top is catching too quickly after 40 minutes, lay a loose sheet of foil over it.
6. 6Leave the loaf in the tin for 15 minutes until the sides have pulled away slightly. Lift it onto a wire rack and leave for 45 minutes until completely cool.
7. 7Whisk the Greek yoghurt, icing sugar and remaining 15ml orange juice until smooth and thickly pourable. Spoon it over the cooled loaf, letting it run down the sides.
8. 8Leave for 10 minutes until the soft glaze has stopped running, then slice with a sharp serrated knife.

Per serving

kcal

433

protein

8.1g

fibre

2g

carbs

48.7g

fat

23.3g