Raspberry, Polenta and Orange Loaf

Grease a 5-6 cup capacity loaf tin and fully line with baking paper.

Preheat the oven to 150°C fan bake.

Whisk the eggs, oil, caster sugar and the orange zest together for 5 minutes. Combine the flour, almonds, polenta, baking powder and the salt together.

Using a large metal spoon, fold the dry ingredients into the egg mixture along with the orange juice, ensuring there are no pockets of flour in the batter.

Spoon a third of the batter in the tin and top with a third of the raspberries. Repeat to make two more layers, ending with berries. Scatter over the pinenuts if using.

Bake for 65-70 minutes or until a skewer inserted in the centre comes out with a few damp crumbs attached.

Topping: Stir the orange juice and sugar together, then while the cake is still hot, spoon it evenly over the top. It will set into a lovely crisp sugary topping.

Leave the cake to cool completely in the tin. Makes 1 cake and it will keep in an airtight container for 3-4 days.

*Pantry note: Use the polenta in its dry form, not mixed with any liquid.