Glazed Clementine Polenta Cake

• 220 g plain flour
• 120 g fine cornmeal or 120 g instant polenta
• 2 teaspoons baking powder
• 1 pinch salt
• 200 g sugar
• 240 g eggs
• 190 ml extra virgin olive oil
• 260 g icing sugar
• clementine, juice and zest of, grated and strained through a fine sieve

1. Grease with butter and lightly flour a 22cm round cake tin.
2. Preheat oven to 165C
3. With a fork, mix flour, corn meal, baking powder and salt in a bowl.
4. Using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times.
5. Add zest and whisk.
6. On a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
7. Stop and scrape down the sides of the bowl.
8. Add the rest of the oil and the remaining flour.
9. Pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
10. Remove from oven and cool for 15 minutes before unmoulding.
11. Sift icing sugar into a bowl.
12. Add clementine juice, stirring, until it has the consistency of thick cream.
13. Glaze the cake.

flour, cornmeal, baking powder, salt, sugar, eggs, olive oil, icing sugar, clementine

Taken from www.food.com/recipe/glazed-clementine-polenta-cake-312477 (may not work)