Orange and thyme syrup cake

Zesty and zingy, this is moist, syrup drenched, gluten free cake to be eaten as an indulgent pudding.

2 eggs
120g butter, melted 
120g + 30g sugar
Grated zest and juice of 1 orange
Small sprig of fresh thyme
60g polenta
60g ground almonds
A slug of orange booze (optional)

Pre-heat the oven to 170ºC
Line the base of a cake tin with greaseproof papaer or baking parchment.  This is a fragile, friable cake and this will help to turn it out.

Whisk the eggs until light and fluffy.  Stir in the melted butter, 120g of sugar and the orange zest.
I used some orange scented sugar to boost the citrus hit.  Next time you peel an orange, place the peel straight into a jar of sugar and store in the cupboard.  The peel will slowly release its oil into the sugar, making it perfect for baking, sweetening poached rhubarb and perking up a meringue.
Fold in the polenta and ground almonds and spoon into the cake tin.
Bake for about 25 minutes, until firm to the touch and golden brown.

While the cake is baking, mix the orange juice with the remaining sugar and, if using, the booze.  I had a bottle of Seville orange and clove vodka to hand, which was just perfect, but Cointreau would be a good substitute.

Remove the cake from the oven and drench in the syrup - the sugar will form a crunchy crust on the cake.

Serve with something creamy, like Greek yogurt, double cream or Mascarpone.

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