Polenta Blood Orange Cake

This one was made for Dylan's classroom celebrations.
The children loved it. It does not have almond flour in it as the school has a no-nut policy.

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Ing:

250g unsalted butter
250g golden caster sugar
4 large eggs
140g polenta
200g plain flour
2 tsp baking powder
zest and juice 2 oranges (less 100ml juice for the glaze)

For the orange glaze

100ml orange juice
100g golden caster sugar

Heat oven to 160C/140C fan/gas .
Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream.

This was the recipe and instructions adapted from the BBCgoodfood website.